Variety of grapes:
60% Montepulciano 40% Sangiovese.

Production Zone:
Own vineyards located in Castel di Lama.

Cultivation:
Cordon spur with density plantation of 3500 vine stock per hectare.

Production techniques:
Must and skins undergo the fermentation for a week at a controlled temperature of 25°C to preserve freshness and balance between body and tannin. After a year of refinement in steel tanks, wine is bottled and commercialized.

Organoleptic Characteristics

Colour:
Purple Red.

Bouquet:
Winy, lightly spiced with cherry flavour.

Taste:
Round, full-bodied and softly fruity.

Average alcoholic content:
13%vol.