||Loc. Castellare. Altitude: 350/400 mt. a.s.l.
||Usually first days of September.
||Vinification in steel from 18/25 days at a controlled temperature (28 °C). Malolactic fermentation: done.
||From 15 to 30 months in barrique 1/3 new.
||In general it is easy to match with red meats. In particular it is great with liver and wild boar meat.