The grapes to produce “L’Errante” are selected during the first week of September. They’re brought in the Fruttaio and left in wooden plateaux where they are left to dry naturally for 3 months. In December the grapes are carefully selected, pressed, and put in truncated cone steel vats where, after about 10 days, fermentation starts with selected yeasts.

In the following 30 days several pumping-overs and delestage for the skins submersion are performed. The wine is then racked off and moved in a steel tank where its gross lees is decanted off. After about 20 days it is racked off again and moved to wooden barrels where fermentation and aging are completed.

50% Merlot, 25% Cabernet Franc, 25% Cabernet Sauvignon aged for 64 months of aging (40 months in 2,25 Hl new barriques, 24 months in 25 Hl barrel)

L’Errante is bottled after 5 years of aging and it stays 8 months in bottle before being sold.