Each variety was harvested by hand in cases of 18 kilograms. The grapes were carefully selected before being destemmed. A proportion of the grapes were fermented in small tanks of 5,000 liters; a proportion in egg-shaped concrete tanks and the final proportion in barrels. Selected yeasts were added. Fermentation temperatures were controlled between 25°C and 28°C. Manual punch-downs took place to break the cap of solids, at the beginning of the fermentation this took place four times per day, reducing to twice per day. The free-run juice was separated from the pressed juice. The malolactic conversion was completed in barrels. The wines were matured in French and American oak barrels for 13 months. The final blend was made before bottling.

Trinità tantalizes the senses with aromatic notes of plum and raspberry, complemented by hints of coffee, chocolate, and spice, which unfold across the palate. A beautifully balanced wine with ripe tannins, an opulent texture, and a long, intense finish.