GRAPE VARIETY: Sangionvese, Sagrantino and Merlot.
VINEYARD LOCATION: Mid hillside.
SOIL: Well structured silty clay.
TRAINING SYSTEM: Spurred cordon.
VINE DENSITY: 5,000 plants per hectare.
VINEYARD SIZE: 2 hectares.
YIELD PER HECTARE: 8,000-9,000 kg.
HARVEST: Manual with bunches of grapes selected in the first ten days of October.
FERMENTATION: Maceration in steel vats at 25° C with pun- chingdown carried out daily and some rack and return. A short maturation takes place in French wood and the lees are stirred during the first months.
TASTING REMARKS: The colour is ruby red with slight purple highlights. The bouquet is intense, full and fragrant with over- tones of small berry fruits, delicately spiced, with a full taste and a well-orchestrated, piquant flavour.