This ruby red coloured wine is the result of a blending of Cabernet Franc (15%) and Cabernet Sauvignon (85%) grapes growing in the family vineyards located in the Montello hills.
The grapes are esclusively harvested by hand in early October.
After the berries pressing the must is taken at a temperature of 10° for 4-5 days.
This is followed by the maceration period in steel vats then the fermentation starts through repassing over the grapes dregs skins for 15 days at 25° temperature.
Once finished the sugars’ fermentation, the skins are dripping out and divided from the wine,followed by a refinements period in steel vats for approximately 7-8 months.
Wine bottling is made in late spring-early summer in the year following the harvesting.
A final refinements in bottles for about 4 months completes the process.