Extension and exposure of vineyard: 5 ha Full South
Age of the vineyard: 19 years
Altitude: 200 m a.s.l.
Soil: Mixture of lacustrine clay and disintegrated igneous rock
Planting density and training method: 5200 plants/ha, spurred cordon
Harvest method and period: Manual harvest, half september
Wine making process: Destemming without pressing, temperature-controlled alcholic fermentation followed by maloactic fermenation
Aging: 12 months in big barrels, min. 6 months in bottle
Aging potential: Until 10 years
Bouquet: Red fruits with floral and spicy notes.
Taste: Soft and full on the palate, with aromas of sour cherry and ripe plum and slight;y spicy finish
Serving temperature: 18 - 20°C
Food pairings: Tuscan cured meats and crostini. tagliatelle with meat sauce, grilled beef and pork cuts, percorino cheese