Grapes and percentages: Marzemino Passito 70%-other 30% indigenous grapes.

Harvest time: end-September

Drying: 120 days on mats in wood. At the end of drying, further cleaning on hand of the bunches.

Processing: grapes by hand, on wood boxes with scrupulous choice and cleanliness of the bunch.

Vinification: first 10 days of February. Yield in juice, 15/20% max per 100 KG of fresh grapes. Cold maceration 12/15 days with the addition of enzymes. Fermentation at controlled temperature in the presence of selected yeasts. Malolactic fermentation fully carried out.

Maturation: stayed on the lees for 3 months with regular batonnages. In barrique for 12 months(French oak allié), in steel for 12months.

Aging in bottle: 3 months 

Alcoholic content: 13, 5% vol. sugar: 80 G/L

Visual analysis: Ruby red colour with garnet reflections.

Olfactory analysis: Intense and fine,  stand out  hints of black cherry with spirit and a final of  cooked fruit in caramel.

Gustative analysis: the taste, that translates the exact sensation olfactory is sweet but balanced and harmonious. Excellent the aromatic persistence.

Food pairings: wine to end a meal, digestive, from meditation.

Serving temperature: 8/10°c