| Rebsorten |
40% Sangiovese Grosso, 30% Cabernet Franc, 30% Merlot |
| Klima |
Altitude: 280-300 m. a.s.l. Exposure: South. |
| Weinlese |
Manual dry pruning, manual shoot thinning and crown desuckering, limited number of brunches per vine, manual harvest. |
| Weinbereitung |
Duration of maceration of 15-18 days. Alcoholic and malolattic fermentations take place in stainless steel tanks equipped with termostats to control the temperature. |
| Ausbau |
French barriques for 6 months and Slovenian oak barrel of 30-35 hl for 6 months. Minimum refinement in bottle of 2 months. |
| Speiseempfehlung |
Suitable for every occasion. Excellent with a wide selection of food: red meats, cheeses, pasta with meat sauce, hors d'ouvres, cold cuts. |