Vinification: the fermentation is traditional: medium-long in stainless steel vats with a floating cap at a controlled temperature. The must then stays in contact with the skins for further 30 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Ageing: four year in oak casks still from Slavonia (2000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, never less than 12 months.

Shelf-life: The wine will reach its peak 6-8 years after harvest, but its life can vary considerably depending on the vintage.