| Grape varieties |
35% Montepulciano, 25% Cabernet Sauvignon, 25% Sangiovese, 5% Alicante |
| Harvest |
The fruit was hand picked with small baskets from 6 of September to 2nd of October. |
| Vinification |
Temperature controlled fermentation. The wine has been macerating for 13-20 days with the skins. Malolactic fermentation in french oak barrels. |
| Ageing |
15 months in 15% new and used barrels and for 9 months in bottle. |
| Pairing |
Red and white meat, poultry, cheese and vegetables. |