||5% Cabernet Franc, 15% Cabernet Sauvignon, 5% Canaiolo Nero, 75% Sangiovese
||Altitude: 150-200 m. a.s.l. Exposure: South - South\West - South/East.
|Composition of the land
||Clay Schist and limestone.
||Sangiovese from half September, Cabernet first half of October.
||In Allier barrels of 25 hl. for 12 months.
||Recommended with most pasta dishes and first courses in general and also with white and red meats.