Wine made from 15-20 year-old vineyards, located at an altitude of 450 metres above sea level and with soils characterised by clay and heavy stone. The climate is temperate Mediterranean, with almost constant winds. Viticulture based on methods and principles with absolute respect for the environment allow a spontaneous production balanced of about 5.0 tonnes per hectare of grapes, all of which are hand picked and scrupulously selected. Fermentation takes place in stainless steel tanks, and gentle, repeated pumping over allows long maceration and the slow release of full matured noble tannins. Ageing takes in new barriques (30%) and barriques used for the third and fourth times (70%), where the wine spends 12 months. The ageing process continues for another 24 months in Slavonian oak barrels with capacities of 30 and 50 Hl. This is followed by a minimum of twelve months' bottle ageing.