SOIL: clayey
 VINES: Sangiovese 90%, Merlot 10%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South / South East
 ALTITUDE: 350 m
 TRAINING SYSTEM: guyot
 HARVEST METHOD: Manual
 HARVEST PERIOD: End of September, beginning of October
 YIELD HA: 80 ql / ha
 CRUSHING: So¼ce
 VINIFICATION: in steel barrels at a temperature of about 25 ° C
 AGING: 24 months in 20 hl wooden barrels
 COLOR: intense ruby red
 AROMA: intense aromas with a slight hint of vanilla on the finish
 TASTE: intense, full and full-bodied with delicate tannins
 PAIRING: grilled meats, stews, stews, structured dishes
 SERVICE TEMPERATURE: 16 ° -18 ° C.
 ALCOHOL: 14%
 RESIDUAL SUGAR: 5g / L