Soil: clayey
 Grapes: San Giovese 60%, Canaiolo 30%, Colorino 10%
 Density of vines / hectare: 5000 vines / Ha
 Row exposure: South / South East 
 Altitude 350 m
 Training system: guyot
 Manual harvest
 Harvest period in late September, early October
 Yield Ha: 80 ql / ha
 Pressing: Soft 
 Vinification: in steel barrels at a temperature of 25 ° C
 Aging: in concrete barrels for 120 days
 Ruby red color
 Aromas: Slightly vegetable ripe red fruits
 Quite intense flavor with the presence of tannins
 Pairings: Cold cuts, medium-aged cheeses, meats in general
 Serving temperature 16-18 ° C
 Alcohol: 14%
 Sugar residue: 4g / L