Total destemming. The must ferments in concrete vats (60 hl) with the only the indigenous yeast (no inoculated yeast). Frequent pigeage (punch downs). Maceration on the skins for the whole fermentation process for 15 days.
The wine ages for few months in concrete vats and is bottled in June. In the cellar no clarification, filtrations or other other cellar manipulations. No pumps, just gravity.
Ruby red at sight. The nose displays red fruit and blackcurrant hints. Serious tannins combine with freshness on the palate with a nice lingering length.