| Grape varieties |
45% Barbera, 45% Pinot Nero, 10% Syrah |
| Harvest |
Carried out in crates at the end of September. |
| Vinification |
The grapes are destemmed and crushed. The must ferments in stainless steel fermenters, with automatic pumping over, where maceration with the skins takes place for 12-14 days at a temperature of 26-28°C. |
| Ageing |
The malolactic fermentation takes place in wooden barriques where the wine ages for 6 months. The wine is then left in the bottles for 6 months for a further ageing. |
| Pairing |
All meats in general, especially game. |