Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: marly, clay and tuffaceous.
Wine Making: the grapes are destalked and softly pressed separately. Fermentation with skin maceration in horizontal vinifiers at controlled temperature (22°C), followed by malolactic fermenation in stainless steel vats.
Ageing: 8 months in stainless steel tanks lying on fine lees. Further refinement in bottle before releasing.
Color: deep ruby-red .
Aroma: fruity, vinous, elegant.
Flavor: fragrant, pleasant, very drinkable.
Pairing: excellent as aperitif, with salami, pasta, pizza and flat bread.
Serving temperature: 14 – 18°C.