The grapes themselves, harvested manually into small cases (generally in the last ten days of September) are pressed and removed from the bunch, and then the skins are macerated for 8-10 days.
The must bloom ferments in steel and also undergoes malolactic fermentation. Controlled refermentation in autoclave follows with the related introduction of effervescence.
Bottling follows, and then at least three months of refinement in bottles before marketing.

Grape mixture: Croatina 40 % - Barbera 35 % - Uva Rara 15 % - Cabernet Sauvignon 10 %.
Year of establishment: 1975.
Type of cultivation: low Guyot and double pergola system.
Soil: clayey-silt medium mixture.
Grape yield per hectare: 80 quintals.
Vineyard altitude: 100 m. above sea level.
Degrees of alcohol: 12,5% Vol.
Organoleptic characteristics: ruby red color of extraordinary intensity, with grenadine reflections.
Inviting, rich and complex bouquet where violet, small fruits and special notes are perceived, on a pleasing long-lasting background of plum.
Dry harmonious taste with mellow tannins which highlight its importance.

Serving temperature: serve at 16 -18C°.