Traditional red wine vinification at a controlled temperature between 25 and 27 °C. The grapes come from selected vineyards harvested at the beginning of October, to get a such level of maturation to have a high sugar level and good alcohol content. Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. Withering is obtained cutting the grape shot but leaving the grapes on vines (Appassimento on vine). This gives the characteristic notes of ripe fruits, such as plums and raisins. After the accurate hand harvest, grapes are pressed and the fermentation starts; the skins are left in the must for a long period to extract flavors and the characteristic ruby red color. Subsequently the wine is left in oak for about 3 or 4 months; this aging gives the pleasant notes of spices and vanilla