Part of the harvest is destemmed and vinified with 7-8 days of maceration in order to extract colour and structure. Fermentation takes place in stainless steel tanks at a controlled temperature of 25-27ºc. The remainder of the harvest is left on the vines for about 10 days. Once picked, these grapes follow the traditional red vinification. The wine obtained from the first harvest goes through a second fermentation on the pomace of the grapes of the second harvest. The wine is then aged in barrel for 3-6 months.
A blend of Primitivo and Sangiovese, organically grown. Deep red in colour with fresh varietal aromas, such as blackberry and cherry, which develop and become more complex over time. The palate is well balanced between the soft tannins and gentle acidity.