Vineyards: located at Montarone in the municipality of Bevagna.
Origin of ground: alluvial
Type of ground: Clay, lime
Vines per hectare: 7000
Type of cultivation: Bilateral cordon trained
The wine has a deep, intense garnet red color. Its bouquet ranges from tobacco to red berries to spices. It is complex on the palate and has a lot of powerful, but soft, tannins.
The grapes are harvested at the beginning of October 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 is then the malolactic fermentation, of which 70% takes place inside wooden casks and 30% in steel tanks. Fifteen months of maturing follows in wooden casks. After this period the wine is put in steel tanks for a further 12 months’ maturing. At the end of this period, the wine is assembled and bottled, followed by a further period of refining in the bottle.
Drink with: mature cheeses, red meat and game.
Longevity: 15-20 years.
Serve at: 18°C.