|Composition of the land
||Moderately loose-packed, with patches of gravel.
|Yield x hectare
||80 quintals of grapes per hectare
||During the period of optimal ripeness, at the end of September.
||With the technique of maceration on the skins at the controlled temperature of +10 to +28 °C for a period of 10 days.
||2 months in stainless steel vats, 12 - 14 months in oak barrels of various origins (from Slavonia and France) and subsequently in the bottle for 6 months before marketing.
||Pairs well with game and grilled meats, excellent with cured meats and aged cheeses.