Grape varieties: 100% Sagrantino.
Altitude: 250-300 mt above sea level.
Densità: around 5700 plants per hectare.
Training system: spurred cordon, guyot 2,20 x 80.
Vinification and Ageing
Yield per hectare: 60 quintals.
Harvest: by hand.
Harvest period: mid October.
Fermentation and maceration on the skins: 15 days with indigenous yeast in stainless steel.
Ageing: 15 months in vitrified cement vats on fine lees, 3 months in bottle.
This wine has been neither clarified nor filtered.
Serving temperature: 20°C