Maceration on the skins takes place during fermentation and lasts approximately 15-20 days, together with frequent, gentle pumping over.

Temperature control (30-32°C) during fermentation encourages good colour, the structure characteristic of Sangiovese and supple tannins. The wine remains in slovenian oak casks for at least two years before bottling. Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure.

Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries a dominant theme.