VINEYARD — Located in the municipality of Bevagna 
KIND OF GROUND — Clay. 
GRAPE — 100% Sagrantino
VINES PER HECTARE — 7300
TYPE OF CULTIVATION — Spurred cordon

VINIFICATION AND REFINING — Harvest generally carried out when the phenolic maturity of the variety is reached, i.e. at the end of October. Harvested in cassettes followed by soft destemming procedure. Fermentation lasts 3 to 4 weeks on the skins and takes place at a controlled temperature of 23°C, during which time the grape seeds are gradually removed. After malolactic fermentation, the wine is transferred into new barriques and oak barrels. It follows a long ageing period of at least 36 months in wood at a constant temperature of 16°C. Further ageing period follows in the bottle. 

ORGANOLEPTIC CHARACTERISTICS — Intense garnet red in color, the nose suggests scents of leather, berry jam and vanilla. The palate is intense, with a pleasant tannic texture, also great persistence and elegance. 

FOOD PAIRING — First courses with meat sauce dressings, grilled meats in general, game, mature cheeses

LONGEVITY — 15 – 20 years.

SERVE AT — 18-20°C.