||10% Cabernet Sauvignon, 80% Marzemino, 10% Sangiovese
||Guyot and spurred cordon.
||Maceration in steel with prolonged contact.
||In barrique for 14 months, followed by 10 months in bottle.
||Ideal paired with red meat with medium preparations and long cooking, game birds and fur, aged cheeses, rich pastas and soups with meat.