WINE-GROWING AREA: from 250 to 280 meters above sea level The land is made up of stratified Pliocene marine sands and tuffs.
TRAINING SYSTEM: Spurred cordon. 5000 plants per hectare.
FERMENTATION: 15-20 days maceration in steel vats at a controlled temperature.
MATURATION: 12 months in French oak barrels.
AGING: 6 months in the bottle.
TASTING NOTES: Intense and deep ruby red color. Complex aroma of red berries and spicy notes. Warm and enveloping taste.
SERVING TEMPERATURE: 18 °
PAIRING: Selection of aged cheeses.
The blend of Merlot, Cabernet Sauvignon and Sangiovese grapes makes it a wine of great structure with intense aroma and slightly tannic taste. The passage for twelve months in small oak barrels expresses its characteristics to the maximum.