SOIL: clayey
 VINES: Sangiovese 90%, Canaiolo 10%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South / South East
 ALTITUDE: 350 m
 TRAINING SYSTEM: spurred cordon
 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: in the bottle for 30 days
 COLOR: purple red tending to ruby
 AROMA: fresh red fruits and mineral scents
 TASTE: quite intense with the presence of tannins
 PAIRING: cold cuts, fresh cheeses, first courses
 SERVING TEMPERATURE: 14 ° -16 ° C.
 ALCOHOL: 12%
 RESIDUAL SUGAR: 2g / L