| Vinification |
The grapes, previously cooled and harvested manually, are vinified in thermo-conditioned steel tanks; the maceration, carried out at a temperature not higher than 26 °C, takes place over 8-10 days. The malolactic fermentation is completed by the beginning of winter. |
| Ageing |
Subsequently, the wine is further aged in steel for a period of about 3 months and, after bottling, remains in the bottle for 2 months before being put on the market. |
| Pairing |
The pasta with meat sauce is excellent with red meats, ideal with seasoned and musty cheese. |