Grape varieties: 100% Sagrantino.
Altitude: 300 m above sea level.
Care of vines: around 5700 plants per hectare.
Training system: spurred cordon, guyot.
Vinification and Ageing
Yield per hectare: 50 quintals.
Harvest: by hand.
Harvest period: mid October.
Fermentation and maceration on the skins: at the least 10 days with indigenous yeastl.
Ageing: 12 months in French barrels, 12 months in stainless steel, 12 months in the bottle.
This wine has been neither clarified nor filtered.
Serving temperature: 18°C