The first harvest of our first wine! The bunches were harvested by hand at the end of September. The alcoholic fermentation using selected yeasts took place in about two weeks in stainless steel tanks, followed by malolactic fermentation. It matures for 14 months in 350 and 500 liter oak tonneaux, of which a third is first passage, a third is second passage and a third is third passage. It is aged in the bottle for a minimum of 12 months. A small cut of ancellotta - vinified separately - gives the color a beautiful intensity.