Maceration on the skins takes place during fermentation and lasts approximately 10 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 7-8 months before bottling.

Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure. Intensely perfumed on the nose, with aromas of fresh fruit such as cherries, blackberries and blackcurrants, with a spicy finish. In the mouth, the wine is full bodied, with good depth and richness, attractive fruit and well balanced acidity.