Vineyard: grapes come from our historic vineyard at the Estate in Incisa Scapaccino, planted in 1961. By specification, the grape yield must be less than 70 quintals per hectare.

Vinification: after hand-selection of the grapes between the first and second week of October, the grapes are crushed the same evening of harvest and placed in temperature-controlled stainless steel vats. After alcoholic fermentation is finished, the wine is introduced into 25hL French oak barrels for aging for about 30 months. After bottling, the wine begins bottle aging.

Nose: with an intense and complex aroma of red fruit typical of the grape variety, the bouquet gives memories of blackberries, cherries and a delicate hint of wood.

Color: deep purple-red color.

Palate: the taste is firm, full but balanced with a long and pleasant finish.