The grapes are harvested around mid-September and naturally dried in boxes until January. In February the grapes are pressed and a slow fermentation begins, for 30/40 days. The wine then ages for 2 years in oak barrels followed by a long.

Ruby red color. Complex and intense scent of cherries, intertwined with the freshness of undergrowth smells. Bouquet of cinnamon, cherry jam and a palate of ripe black cherry fruit. It perfectly matches with game, roasted or braised red meats and mature cheeses.