VINEYARD — Located in the municipality of Bevagna 
SOIL COMPOSITION Alluvial.
KIND OF GROUND — Clayey and silty 
VINES PER HECTARE — 7300 
TYPE OF CULTIVATION — Spurred cordon

VINIFICATION AND REFINING — Typically around the end of September. The grapes are harvested and vinified separately by variety and by batch. Fermentation lasts about three weeks on the skins and takes place at a controlled temperature of 23°C. After malolactic fermentation, the wine is racked into wooden barrels and steel tanks. After final blending and bottling, a period of bottle ageing follows. 

ORGANOLEPTIC CHARACTERISTICS — The wine is ruby red in colour and has a rich bouquet of red berries and spices. Balanced tannins and a pleasant aftertaste. 

DRINK WITH — Traditional starters, first courses. 

LONGEVITY — 4-8 years. 

SERVE AT — 17-18°C.