Vinification:
Each vineyard with uniform characteristics (exposure, age, soil, order of planting, clones, etc.) is harvested and vinified individually. Maceration takes 4-5 days in stainless steel tanks, followed by fermentation for 10-12 days. Wine is then transferred to barrels of different sizes and types of wood and allowed to undergo malolactic fermentation until December.

Maturation:
All the different constituents require maturation in different kinds of wood, both French and Slavonian, for a period lasting between 18 and 22 months. Followed by blending and bottling. After one year, the bottles are ready for release.

Sensory characteristics:
Deep garnet color, with perfectly mixed floral and spicy qualities in the nose. Notes of licorice, cherries in liqueur, cacao and fresh raspberries. Rich, full-bodied and elegant on the palate.

Serving temperature:
18 °C.

Average life of wine:
Age-worthy wine that matures slowly and constantly in the bottle. Tremendous expression can be expected over decades. Timeless.