After gentle pressing, the grapes macerate at low temperatures for two days before alcoholic fermentation begins. Once malolactic fermentation is complete, the wine is transferred to 225-liter French oak barrels, where it matures for at least twelve months, depending on the vintage. The nose is intense and complex, with aromas of black and red berries, complemented by spicy, balsamic notes and subtle hints of vanilla and cocoa. On the palate, it is harmonious and rounded, with ripe, well-structured tannins and balanced acidity.