Vineyards: located at Montarone in the municipality of Bevagna. Origin of ground: alluvial
Kind of ground: clay and lime
Grape: Sangiovese and Sagrantino
Vines per hectare: 7000
Type of cultivation: Cordon trained
It has an intense ruby red color, with a fruity bouquet, ranging from spices to wild berries. Tannins are soft and the aftertaste is long.
The grapes are harvested by hand using boxes followed by gentle destemming.
The fermentation takes place at a controlled temperature of 23°C on the skins for fifteen days. There follows the malolactic fermentation, 70% inside the barriques and 30% in steel tanks. Ten months of maturing follow, 70% in barriques and 30% of the product in steel tanks. At the end of this period, the wine is assembled and bottled.
Drink with: pasta dishes with ragout, all types of meat and poultry, mature cheeses.
Longevity: 6-8 years.
Serve at: 17-18°C