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%; Cabernet Sauvignon 5%; Merlot 5%.

Production per hectare: grapes 5000 kg - wine 3650 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 24 months and is carried out for 18 months in barrels made of Slavonian oak (24/47 hl.)and 6 months in barriques (225 lt.) made from French oak, "Allier" variety . Before release for consumption a further period of refining in bottle is needed, of the duration of 6 months.

Visual analysis: intense ruby red colour, with hues tending to garnet-red, rather deep.

Olfactory analysis: dominated by tertiary aromas, notes appear that recall black pepper and cinnamon.

Gustatory analysis: warm and round, it is composed by dense and soft tannins, a good persistence and a clean aftertaste.

Serving suggestions: serve in a ballon glass and uncork two hours before serving. Serve at 16-18°C (64 degrees F).

---

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