Grapes: 70% Montepulciano, 30% San Giovese

Type of cultivation: vertical trellis

Yield: about 2.5 tons/acre

Winemaking: grapes are hand harvested and carefully selected. Maceration on the skins lasts 20 days at controlled temperature and fermentation takes place in stainless steel at controlled temperature of 22/24°C. Then the wines are racked in barriques or tonneaux and refining takes place over a period of 24 months

Aging: in stainless steel for 8 months followed by 12 months in barriques and tonneaux, resting in bottle for 4 months

Food pairings: enjoy with first course such as lasagne, cannelloni, spaghetti alla amatriciana and polenta. Excellent with red meat, especially grilled meats and fiorentina..

TO BE SERVED AT 18/20 °C