The vinification is destemmed-crushed grapes be macerated with daily pumping over in air-conditioned tanks of 25-26 °c for 6-8 days; subsequently become malolactic fermented. And to be aged in different size Oak barrels.

Wine color is ruby red with intense violet reflection; rich aroma of red fruits and flowers, remarkable fresh, fruity taste.

Good pairing with cold cuts, first courses and fresh cheeses.