||20% Cabernet Franc, 60% Cabernet Sauvignon, 10% Merlot, 10% Sangiovese
|Composition of the land
||Vineyards at 300 m. altitude with different exposures and soil composition. Tuffaceous clays, marly limestone, alluvial pebble conglomerate with calcareous clay iron.
||Temperature controlled 27 to 30 ° C.
||Malolactic fermentation in steel.
||Steel with a maceration of 25-30 days
||Aged 18 months in barriques and barrels, of which 50% new and 50% second or third passage. Least 12 months aging in bottle.
||Red meat, roasts and stews, game and cheeses.