Vinificated using “Salasso” (Bleeding) to fully express the grapes potential. This procedure concentrates the compound extracted in red wine must by increasing the skins-to-juice ratio. Reducing the amount of liquid in contact with the solid constituents enhances the colour, the structural tannins and the intense fruity aromas on the nose. Malolactic fermentation at controlled temperature is completed fully. The resulting wine is aged in vats until bottling.