Cultivated on a gentle hillside and with an average age of 50 years, the Pinot Noir vines, mostly coming from massale selection, thrive on the clay-limestone soils. Once harvested by hand at optimum ripeness, the transported grapes are carefully sorted in the cellar, in order to preserve the high-quality raw materials. The grapes go through a pre-fermentation maceration period for around 10 days in thermoregulated stainless steel vats, followed by seven to nine days of fermentation maceration, being punched down and pumped over. The musts are then pressed at low pressure and fractionated to collect the fine tannins. Finally, the wine is aged on fine lees in 45% new oak barrels for 15 to 18 months and are bottled without fining or filtration.
The dark colour reveals an intense nose marked by expressive aromas of red fruits mixed with hints of liquorice. The generous and complex palate is enhanced by the fine tannins leading to a deliciously long finish.