Traditional vinification is carried out in cement tanks with
skin-contact fermentation for 15-20 days and automatic pump-overs. The wine is
aged for one year in medium-capacity Slavonian oak barrels. This is followed by
refinement in bottles for several months to enhance the freshness and bouquet of
Ruby-red in colour, not too intense, respecting the character
of the Nebbiolo grape variety. The aroma is ethereal with scents of flowers and
fresh fruit. The taste is dry with a good body.