Vinification

The rich, slightly clayey soils and the warm climate, with cool nights, allow for perfect grape ripening, with harvest occurring around mid-September. A portion of the grapes undergoes fermentation and alcoholic maceration, with repeated pumping over to extract color and tannic components. After malolactic fermentation, the wine matures in new French and American oak barriques.
A second portion of the grapes is left to ripen further in the vineyards, until the pips have fully darkened and the berries have slightly lost their turgidity. After fermentation and alcoholic maceration, the wine obtained from this brief over-ripening is refined in wood to preserve the characteristic notes of black fruit.
At the end of the maturation period the wine is blended, creating a distinctive, rich, and elegant aromatic union.

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