Altitude of vineyards: 450 m (above sea level)

Surface of production: 3 hectares

Vines per hectare: 4400

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: west

Grape percentage: Sangiovese 85%; Canaiolo - merlot - Cabernet Sauvignon 15%

Production per hectare: grapse 7000 kg - wine 4900 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 6/8 months and is carried out in barrels made with Slavonian oak (24/47 hl.). Before consumption a further period of refining in bottle is needed, of the duration of 2 months.

Visual analysis: ruby red, rather deep color.

Olfactory analysis: scents of ripe red-bay fruits, with light notes of wood in the background.

Gustatory analysis: pleasant, taste of ripe fruits, where especially cherry can be noticed. Notes of spices, pepper especially, light scents of wood.

Serving suggestion: serve in a tulip glass. Temperature should be of 14 degrees C/64 degrees F.

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Pairing suggestions: red meat and poultry, medium ripe cheese, all meals.