Vineyard: a very demanding vine in terms of climate and soils, difficult to vinify, but able to give an original, unpredictable and whimsical wine.

Vinification: grape selection generally takes place in late September or the first week of October and is conducted entirely by hand. The grapes are pressed the same evening and placed in stainless steel vats for alcoholic fermentation with an assisted temperature not exceeding 28°C. Maturation of the wine continues in the stainless steel vats until bottling.

Nose: the nose gives a delicate and fine scent with notes of underbrush, dried flowers and often accompanied by characteristic hints of white pepper.

Color: brilliant ruby red color with subtle amber highlights.

Palate: the palate is lively and savory yet refined, dry due to the typical presence of tannins with a pleasantly almondy aftertaste.