Vine of French origin, very well integrated in the region, a now classic expression of the Collio. The vinification is in red, fermentation in contact with the skins for about 15-18 days until the sugars in the must are exhausted with pumping over three times a day, racking and pressing of the marc and storage in steel barrels. It has a ruby red color with bluish reflections, with slightly herbaceous aromas and nuances of raspberry and violet. On the palate it is aristocratic, full and full-bodied. really nice and very versatile.