SOIL: clayey
 VINES: Sangiovese 70%, Merlot 30%
 VINE DENSITY: 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: 20/24 months in oak barrels and about 20 months in the bottle
 COLOR: ruby red tending to garnet
 PERFUMES: ripe red fruits, vanilla, balsamic, spices:
 TASTE: intense, persistent of great complexity.
 PAIRING: aged cheeses, stewed meats, game
 SERVICE TEMPERATURE: 16 ° -18 ° C.
 ALCOHOL: 14%
 RESIDUAL SUGAR: 3g / L