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

VINIFICATION AND REFINING — Manual harvesting carried out in the best vintages, with successive soft destemming. Fermentation lasts 3 to 4 weeks on the skins and takes place at a controlled temperature of 23°C; during this phase, the grape seeds are gradually removed. Following malolactic fermentation, the wine is racked into new barriques and wooden barrels. This is followed by a long ageing period of more than 36 months in wood at a constant temperature of 16°C. After bottling, further ageing in the bottle follows. 

ORGANOLEPTIC CHARACTERISTICS — A dark ruby red colour, the nose is reminiscent of red fruit jam, hints of cocoa and spices. In the mouth it presents a decisive, complex and harmonious character. 

DRINK WITH — Recommended with roast or grilled meat, braised meat, game, mature cheeses. 

LONGEVITY — 15 – 20 years.

SERVE AT — 17-18°C.