The grapes are machine harvested, pressed, and de-stemmed. Contact with the skin lasts about eight days, and, during this time, the wine acquires its depth and color. Following fermentation, 90% of the wine is aged for a year in 6,000-liter Slavonian botte and 10% in 350-liter Tonneaux. This aging process is followed by an additional three months in the bottle before release.
Pair with variety of antipasti, rich pasta dishes, grilled meats, and spicy sauces