|Composition of the land
||Land of Miocene-Helvetian origin, rich in calcareous marl.
||The grapes come in the wine cellar are de-stemmed, crushed and started the fermentation at a temperature of 30-32 °C making of pumping to optimize the extraction of color and tannins. The maceration lasts 10-12 days. The malolactic fermentation takes place before the end of winter.
||In January following the harvest begins the phase of aging in barrels and barrels of 20 and 30 hl Allier oak. The stop in wood lasts about a year and, after a short period in stainless steel tanks, the wine is bottled to complete the process of aging.
||Ideal with dishes of red meats and cheeses of medium and long aging.