The grapes are de-stemmed and crushed; the juice is clarified through cold settling overnight and then inoculated with selected yeast. Fermentation and aging is carried out in 225-liter French oak barrels, 50% new and 50% one-year-old. The wine is aged for 10 months in barrel before bottling and release.
An outstanding match for ravioli with fish and lemon sauce, handmade pasta with truffles, and grilled meats. After some years of bottle aging, enjoyable with mature cheeses.