||Grapes are picked in mid-October.
||The grapes macerate for 12-14 days in stainless steel, with frequent pumpovers to maximize aroma and colour extraction and, at the same time, to soften tannins.
||The wine matures for 12 months 50%in French oak barriques of different ages and 50% in 50-hl Slavonian oak botti to gain a great balance without becoming oaky. The wine is not cold stabilised before bottling. A further year in glass allows its varietal characteristics to fully develop.
||Pasta dishes with savoury sauces, fullflavoured roasts, small game, and cheeses.