Vineyards are situated in hilly areas at an altitude of 250 to 300 meters above sea level. The subsoil is of medium consistency with the presence of skeleton and varying percentages of clay.
Production techniques start with a manual selection of clusters picked up in perforated cases which are delicately emptied in the hopper of the destemming machine. Fermentation takes place without the addition of cultured yeasts, with long maceration of the pomace at a controlled temperature and with recurring processes of scalar pumping over. At the end of the malolactic fermentation, wine is poured into wine barrels and wood casks for a minimum period of two years. Wine is then put into stainless-steel tanks and finally bottled. The final stage is to give the wine additional aging (six months), before the bottling and its commercialization.
The wine is red color of medium intensity, with purple reflections. The perfume is harmonious, with a sophisticated note of prune and blackberry and a strong wood aroma. The taste results in a rich and balanced wine, distinguished by its aftertaste with a note of mixed berries and a delicate nuance of wood.