The manual harvest of grapes from 35-year-old vines is carried out at night to maintain the freshness of the bunches to protect their flavors and to avoid using sulfur: fermentation in cement using indigenous yeasts at a temperature of about 32 °C followed by a long maceration on the skins for about 15 days and aging in the bottle. Aromas of undergrowth, raspberry, spices and licorice with smoky notes that evoke truffles and wild herbs. Powerful and warm sip but at the same time elegant and with a long finish.