From vineyards almost centuries-old at 750 m above sea level. The cuvée is obtained from a blend of the Becuet varieties, a vine on which the winemaker has worked hard to save it from extinction, and Barbera. The harvest is done in the second half of October, to take advantage of the night temperature changes that give the wine aromatic richness. Then two months to macerate on the zests and after fermentation the wine ages for at least 24 months, of which 12 in large oak barrels, to finish from 12 to 18 months in bottle.

Ruby red color, spicy and fruity notes. Fresh and fine on the palate. From good mountain red, little structure, and a lot of drinkability.

Great for cheese appetizers and meats, white meat preparations.