Soil: Hilly neutral clay, rich in gravel and pebbles (Alberese and Galestro).
Annual production: 40.000 bottles.
Vinification: Manual harvest in 20 kg. crates. Fermentation in stainless steel vats at controlled temperature with maceration on the skins for about 7-10 days and with alternative replacements and delestage to enhance the extraction of natural coloring and tannins moving.
Bouquet: Transparent color with ruby reflections. Rich aroma and ample with notes of morello cherry and accompanied by nuances of spice and vanilla. In the mouth opens with a soft attack and pleasant, supported by well-balanced acidity and tannins lively, evolves into a savory finish and persistent.
Serving temperature: 17-18°
Food pairings: First courses, second courses of white and red meat, cheese.