||Harvest period: mid-October.
||Cold maceration is performed before fermenting in order to achieve deeper colour. Fermentation on the skins is prolonged for about 10 days in order to ensure maximum polyphenol extraction. During this time the fermentation temperature rises from 20–22°C to 28–30°C.
||The wine is oaked by using second and third-use barriques, in which it is aged for approximately 8–10 months.
||Red and roast meats, charcuterie products, and semi-fresh and medium-mature cheeses.