||50% Cabernet Franc, 50% Merlot
||The collection is carried out under conditions of perfect ripeness during the month of October
||Stemming and crushing of the grapes with low content of sulfur dioxide. Fermentation and maceration on the skins for a long period with repeated daily folature. Racking of the must cold for natural settling.
||The 80% is aged for 18 months in large Slavonian oak casks of 60 hl and 20% in oak barrels for at least 6 months. In the bottle for at least 6 months before release
||Classic table, both of pasta with red sauces or dark, and stuffed pasta, with both main dishes of grilled meats, white meats and soft cheeses.