PRODUCTION DISTRICT: Mid-hill district in the province of Ravenna.
ALTITUDE AND ASPECT: 300 metres above sea level, aspected to south–south east.
TYPE OF SOIL: Medium-textured with good limestone content.
TRAINING SYSTEM: Guyot.
HARVEST: From mid-september to beginning of october.
WINEMAKING METHOD: The ripe grapes are fermented, macerating for about 10 days, at controlled temperatures.
SENSORY PROFILE: Brilliant ruby red. Floral nose with notes of violet, cherry and sour cherry. A soft, balanced palate shows silky tannins.