||Vineyards located in hilly position (270-300 masl), facing west.
||Medium-textured soil, traces of limestone.
||End of September, beginning of October.
||The fermentation takes place in stainless steel tanks at controlled temperature (30-32 ° C). During this phase they perform frequent pumping to optimize the extraction of tannins and color. The maceration lasts about 10 days.
||Ageing is in French oak (Allier) for about a year. In January of the following year it is bottled and starts a further period of aging in the cellar for about twelve months.
||Ideal with dishes of red meats and cheeses of medium and long aging.