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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 


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