The vineyard: selected parcels on limestone-clay soil, on the hills of the numerous communes of central Italy, of various provinces; the average yield is 120 quintals of grapes per hectare.
The vinification: the fully ripe grapes are picked during the month of October to be traditionally vinified by the red wine method, with about 10 days maceration; the alcoholic fermentation takes place in steel tanks at a controlled temperature of between 28/30°C; there follows a suitable period of ageing before the bottling.
The wine: purple ruby red colour, intense, fragrant bouquet of plum preserve and wild cherries, dry, full flavour with a pleasant, lingering aftertaste of dried fruits and toasted hazelnuts.