|Composition of the land
||Mixed clayey, sandy, with a lot of skeleton, from oxidian decay.
||Controspalliera (spurred cordon).
||Fermentation at temperatures below 30 °C, with yeasts autochthonous, crushed and de-stemmed grapes, 7 days maceration with manual pressing.
||6 months in steel and barriques of at least 4 steps.
||Ideal with rich first courses of meat, stewed and grilled meat dishes, pecorino cheeses or seasoned vaccines.