Born from the same grapes used for Sciala though harvested later. e must remains in contact with the skins for 12/24 hours at a temperature below 10°C. e fermentation (with lees contact) is carried out for 50% in large French oak not toasted barrels, and 50% in steel tanks and cement. e blend then evolves with its yeasts in stainless steel tanks and cement for six months, in contact with its lees. Finally it rests in the bottle for at least 9 months.
