The wine is harvested by hand in small boxes after careful selection. Vinification is carried out in oak vats of 50-60 hectoliters and steel tanks. After maceration for 20-30 days and fermentation at a temperature of 28-30°C, malolactic fermentation is performed.
The wine is aged for about 18 months in oak barrels.
The wine has a deep ruby red color. The wine has a full, rich taste with notes of red fruits, spices and black pepper, silky tannins and persistent aftertaste. The wine shows a generous aroma, woven from notes of creme de cassis, blackberry, undergrowth, kirsch and herbs.