Altitude of vineyards: 400m.

Surface of production: 30 hectares

Vines per hectare: 4400

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: south

Grape percentage: Sangiovese 90%; Merlot 10%

Production per hectare: grapes 6000 kg - wine 4500 kg

Vinification: hand-made vintage. The fermentation lasts 8/10 days at controlled temperature, followed by maceration with marc for 8/10 days. Then the product is refined in stainless-steel vats for about 4/6 months, where the malo-lactic fermentation takes place.

Ageing: the ageing lasts 12 months and is carried out in barrels made of Slavonian oak (24/47 hl.)and barriques (225 lt). Before release for consumption a further period of refining in bottle is needed, of the duration of 3 months.

Visual analysis: ruby red color, decided tones with hues tending to violet.

Olfactory analysis :clear spiced notes that recall pepper, and raspberry even more evidently. Tannins are still green.

Gustatory analysis: Wine that could be defined still green, with a good structure but needing a couple of months of refining in bottle.

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Pairing suggestions: grilled meat, steak, fresh or ripe cheeses like goat cheese pecorino.