Red wine according to Leonardo: the fragrances of the perfect grapes, a consistent taste, well-balanced and as universally pleasant as the fruit itself. The grapes are harvested mechanically or manually and then vinified in red, in the period from the beginning of September until mid-October. In vinification, destemming is carried out followed by a complete maceration on the skins, followed by a slight pressing. Fermentation takes place at a controlled temperature of 24°C-26°C followed by pumping-over and delestage to favor the dissolution of the anthocyanins and the rounding of the tannins, leaving a pleasant and persistent fruitiness. After the first racking, selected bacteria are inoculated to carry out malolactic fermentation. Ageing until March in temperature-controlled vats.