On the nose it is persistent, characterized by perfumes of cherries mingled with gentle spicy notes, especially black pepper. Agreeable and long on the palate, it shows a good structure and an evident finesse

Maceration on the skins takes place during fermentation and lasts approximately 8 days. Fermentation takes place at a controlled temperature of 28-29°C. Frequent pumping over and delastages are made to ensure an intense and persistent fruit aroma. The wine is stored until March in thermo-conditioned tanks.