The process begins in barriques and lasts about 12 months. Upon completion, the wine is racked into Allier oak barrels with a capacity of 2-3 thousand litres, where it continues to age for another year. The time spent in medium-small barrels makes it possible to further refine the tannins without increasing the woody sensation and to achieve the perfect balance between the aroma of the grapes and that of the wood. After its time in wood, the wine is fined, if necessary, to round off any sharpness that might remain and to obtain a perfectly clear product which is then bottled and aged for at least another year before being released onto the market.
Ruby-red with garnet highlights, it has a sumptuous bouquet, with clear-cut overtones of ripe plums, tobacco, mint, rosemary, cinnamon and dried mushrooms. Very dense, closely-woven tannins give the taste a well-knit sensation, together with softness and balance.