SOIL: clayey
 VINES: Sangiovese 80%, Canaiolo 10%
 Merlot 10%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South / South East
 ALTITUDE: 350 m
 TRAINING SYSTEM: guyot
 HARVEST METHOD: Manual
 HARVEST PERIOD: End of September, beginning of October
 YIELD HA: 80 ql / ha
 CRUSHING: So¼ce
 VINIFICATION: in steel barrels at a temperature of about 25 ° C
 AGING: in the bottle for 60 days
 COLOR: intense ruby red
 AROMA: ripe red berried fruits with vegetal scents
 TASTE: intense, quite soft with the presence of tannins
 PAIRING: cured meats, medium-aged cheeses,
 grilled meat
 SERVICE TEMPERATURE: 16 ° -18 ° C.
 ALCOHOL: 13%
 RESIDUAL SUGAR: 4.5g / L