The grapes are de-stemmed and softly pressed. The fermentation in contact with the skins takes place in steel tanks for about 7-10 days at a controlled temperature of 22 ° C. In this phase the pumping over on the pomace cap is frequent in order to extract color and aromatic substances. After the appropriate decanting, the maturation continues in steel until bottling.
It reminds the nose of classic hints of alfalfa and small black berries on a carpet of sweet spices. Balanced and soft, with ripe and sweet tannins, it confirms the olfactory sensations also on the palate, closing with a long herbaceous and spicy finish, typical expression of the varietal.