Destemming, soft pressing of the grapes, fermentation and maceration on the skins for approximately 30 days (following 6 days of maceration with the must pumped over at least twive a day to improve the extraction of the colour and varietal aromas, the cap is left on the wine for 20/25 days). After the malolactic fermentation, the wine is matured in wooden casks for 24/30 months, with weekly topping-up, and tastings and analyses to ensure the wine is developing correctly.

Aromatic casseroles and stews of red meat and game - furred game roasts - truffle flavoured feathered game - mature cheeses.

Color: Garnet-red, with orange hilights.
Nose: Distinctive ethereal bouquet, nicely intense.
Palate: Dry, full-bodied and mouth-filling, demanding but velvety and well-balanced.

Soil: Clayey-calcareous.
Grape-harvest: October.
Max. crop/hectare: 8 metric tons.
Yield in wine: 70% on first racking, 65% after regulation ageing period.