The grapes are fermented in vertical hatched steel tanks; fermentation times vary from 16 to 24 days, depending on the climatic trend of the year. The wine is then moved into tanks at a controlled temperature for malo-lactic fermentation, which is carried out keeping stable at 20 ° C for the entire duration of the process. Aging takes place in un-roasted vats for a period of 46 months, followed by a further 3 months in steel before bottling. The wine remains in the bottle for about 12 months before being marketed. Produced exclusively in vintages suitable for long aging, the wine has typical hints of undergrowth, wild rose.