Grapes for this wine are sourced in vineyards near the Frazione Annunziata, in the commune of La Morra. The vineyards are located at an altitude of 220-255 metres above sea level, with a south/south west exposure. The soil is mainly calcareous and clayey. The training system is espalier/counter with Guyot pruning system.
Grapes were crushed and destemmed at the winery with 3-4 days of maceration in the roto-fermenter. Fermentation took place in stainless steel vats and malolactic fermentation followed. The wine was kept in stainless steel tanks until bottling on first week of August 2017.
The wine has intense aromas of cherries, liquorice, violets and forest floor on the nose. On the palate, it is tight and structured with notes of cherry, liquorice and mushrooms.