The uniqueness of the Chakra Rosso lies in the innovative technique used for winemaking, called "vendanges entières", used for centuries in the most prestigious domaines of the Côte d'Or in Burgundy.
The carefully selected bunches are used whole in open vats: in this way the elegance of the wine is enhanced, streamlining the body and enriching the bouchet.
Before being placed on the market, the wine rests in the bottle for the following 6 months.
The malolactic fermentation takes place in barriques and tonneaux, second pass and third passage. The wine rests on the noble lees until the following spring.