||40% Merlot, 40% Sangiovese, 20% Petit Verdot
||South-east exposure at approximately 240-380 m. a.s.l.
|Composition of the land
||Jasper, shale and clay schist.
||Manual in cases in the second half of September.
||Fermentation and maceration for approximately 20 days, at a controlled temperature of < 28 °C.
||4 months in oak casks, followed by bottle aging.