||S. Angelo in Colle (SI); average height 300 mt above sea level.
||Fermentation on the skins for 18-20 days at controlled temperature below 30° C in wide steel tanks (150 hl), in order to obtain maximum and delicate tannin and colour extraction.
||4 years, 3 of which in Slavonic and Allier 50 and 75 hl oak casks followed by at least 6 month refinement in bottles placed in storage at a controlled temperature.
||Goes well with red meat preparations such as stews and braised dishes, is excellent even with furry game, mature cheese, even spicy.