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The plants are old vines trained using the \u003cstrong\u003eVeronese pergola\u003c\/strong\u003e system. The terroir and old vines ensure a wine of great longevity and \u003cstrong\u003estructural elegance\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eAfter the September harvest, the selected bunches rest on wooden trays in the drying lofts for a \u003cstrong\u003enatural drying process\u003c\/strong\u003e lasting four months. In January, the grapes are pressed in truncated conical oak vats where \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e spontaneously trigger fermentation, managed for about sixty days through careful pumping over and délestage to extract colour and noble components. After decanting in steel to remove the coarse lees, the wine is transferred to wood. 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A Cabernet Riserva made from grapes grown between 250 and 300 meters above sea level on porphyry soils. The winery, with a history dating back to 1908, produces high-quality wines. Fruity and floral with hints of blackcurrant, blackberry, and blueberry, violet, and red rose, with a dark chocolate aroma and a subtle spicy note. Intense ruby red color with garnet highlights. 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Fermentation occurs using spontaneous yeasts in an open vat after manual selection and destemming of the grapes. Aged for 3 years in 3,000-liter wooden barrels and another year in bottle. Plum and blackberry aromas supported by alcohol, black pepper and cocoa finish the nose. Deep ruby. 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