The must ferments in concrete vats with indigenous yeast only (no inoculated yeasts) on the skins. When the fermentation is over, the wine macerates on the skins for further 14 days. Aged 18 months in concrete vats on its lees without clarification or filtrations. After the bottling the wine rests in the cellar for 24 months in bottle. Total sulphites at bottling: 11 mg/l.
Amber colors at sight. The nose displays balsamic notes and ripe yellow fruits notes. Soft and integrated tannins on the palate with a beautiful concentration of tertiary aromas.