The traditional vine training
technique and management of the vineyards to obtain low
yields allow the production of a wine with surprising
characteristics and personality. Vinification
is traditional, with maceration on skins for 10 days,
at a temperature of 25-28 °C.
Malolactic fermentation takes place immediately after alcoholic fermentation and is followed by a period of ageing in steel to enhance the wine's characteristics and exceptional smoothness.