Guyot method with medium-short pruning. Fermentation in stainless steel temperature controlled vats. 8-10 days of maceration. After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell'Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months. Pairings There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.