||Harvest usually take place at the end of September placing grapes in boxes.
||Destemming; must ferments in stainless steel vats, with automatic pump. Maceration with the skins for 12-14 days at a temperature of 26/28 ° C. The malolactic fermentation took place in oak barrels.
||In oak barrels for about 3 months.
||To pair with salami, pasta dishes with meat sauce, braised meats and stews.