Vinificazione: a temperatura controllata per 20/25 giorni
Affinamento: con vasi vinari in acciaio per 4/5 mesi
Analisi Sensoriali: colore rosso rubino con riflessi violacei, dai profumi intensi e fini che ricordano l'aroma fruttato e speziato. Risulta caldo, morbido e giustamente tannico
Production Area: the hills - 250 meters above sea level
Potatura: a spalliera
Breeding: 3000 wines per hectares
Max production per Ha: 80/100 hl
Grape harvest: by hand in the third week of October
Soil: clay/limestone
Exposure: South/East
Winemaking: temperature controlled for 20/25 days
Ageing: in pots Vinario steel for 4/5 months
Sensory Analysis: ruby red color with purple reflections, perfume persistent and very intense fruit and spicy at the same time, full-bodied, warm, velvety tannins.
