VINEYARD — Located at Montarone in the municipality of Bevagna.
ORIGIN OF GROUND — Alluvial.
KIND OF GROUND — Clay.
VINES PER HECTARE — 7300 
TYPE OF CULTIVATION — Spurred cordon 

VINIFICATION AND REFINING — The three varieties in the blend are harvested according to individual ripening requirements, between mid-September and mid-October. The grapes are harvested and vinified separately by variety and parcel. 
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. An aging period of approximately 24 months follows. At the end of this period, the wine is finally blended and bottled, followed by a period of bottle ageing. 

ORGANOLEPTIC CHARACTERISTICS — The red color is an intense ruby, it has a broad fruity bouquet with notes of vanilla. A wine with a good structure supported by a balanced and elegant tannic texture, the aftertaste is persistent. 

DRINK WITH — Traditional first courses, grilled meats, cheese. 

LONGEVITY — 10 – 12 years.

SERVE AT — 18°C