It is vinificated with 100% Barbera, handedly plucked grapes and selected before crushing. The must should be fermented in stainless steel tank for 7-8 days prior to aging in 225 liter oak barrel for 15-18 months and become mature.

Dark ruby red color with violet reflection; aromatic with blackberry, cherry, leather, and coffee;tasting for the well-balanced of freshness, fruit and fine tannins; a wine is with persistence and elegance.