The traditional vinification is carried out in cement tanks with fermentation on the skins of about 15 – 20 days and automated pumping over. The aging of about one year takes place in Slavonian oak barrels of medium capacity. This is followed by aging in bottle for a few months in order to enhance the freshness and fragrance of the wine.
The color is ruby red not too intense, respecting the nature of the Nebbiolo vine. The scent is ethereal with hints of flowers and fresh fruits. The taste is dry, full-bodied.