Grape varieties: 50% Syrah, 50% Sagrantino.
Altitude: 220 m above sea level.
Care of vines: around 5700 plants per hectare.
Training system: spurred cordon, guyot 2,20 x 80.
Vinification and Ageing
Yield per hectare: 80 quintals.
Harvest: by hand.
Harvest period: September.
Vinification: on the skins for 6 hours into the press. Fermentation with indigenous yeast in oak barrel.
Ageing: 6 months in stainless steel on the lees, 2 months in the bottle.
This wine has been neither clarified nor filtered.
Serving temperature: 10°C