| Climat |
Altitude of vineyards: 100 metres a.s.l. |
| Nombre de plantes par hectare |
5000 |
| Vendanges |
Second decade of September. |
| Vinification |
Fermentation: In steel vats. Maceration: for twelve days at a controlled temperature. Malolactic fermentation: completely carried out. |
| À déguster avec |
Food matches savoury first dishes such as orecchiette with meatballs, ravioli with ragu alla bolognese, grilled veal chops, roasted lamb shanks and semi-cured cheeses. |