The Roverone and Valbissera vineyards are harvested in September and October, selecting the best bunches from the various vines in the grape mixture.
The grapes, pressed and removed from the bunch, undergo rapid fermentation and maceration in steel vats thermo-controlled at 30° C, obtaining the complete extraction of all the substances (polyphenolics, anthocyanins, tannins, etc.) from the skins.
After drawing, the must bloom obtained goes on to complete secondary fermentation and malolactic fermentation.
Later the wine is refined in wooden barrels and subsequently bottled.
The bottles are laid down for several months before being marketed.

Grape mixture: Croatina 40 % - Barbera 35 % - Uva Rara 15 % - Merlot 10 %.
Year of establishment: 1970.
Type of cultivation: low Guyot system.
Soil: clayey-silt medium mixture.
Grape yield per hectare: 70 quintals.
Vineyard altitude: 100 m. above sea level.
Degrees of alcohol: 13% Vol.
Organoleptic characteristics: dark grenadine color with violet reflections, vinous bouquet with hints of plum and cherry.
Taste appropriately tannic and mellow with ample aftertaste of stewed fruit.
Serving temperature: serve at 18-20 C°.