During fermentation, the “cap” of grape skins that has formed is submerged through pumping over to oxygenate the must. The subsequent operation is the racking, which involves the complete separation of the grape skins from the must, followed by transferring the must into vats where it is periodically racked to separate it from the decanted lees. The wine obtained is then ready to be filtered and bottled.

It has a ruby red color with purple reflections, a delicate, winey aroma reminiscent of violet. The taste is dry and harmonious, with a slight bitter aftertaste. It is ideal when paired with dry pasta dishes, roasts, boiled meats, and grilled meats.