Vineyard location/Type of soil: 150-200 mt above sea level. Red Mediterranean soil with abundance of stones.
Alcohol content: 14,5%.
Grape variety: Cabernet franc.
Grape Harvest: By hand with a careful selection.
Winemaking process: Manual selection of the grapes and of the berries, medium maceration, alcoholic fermentation in natural concrete vats at controlled temperature.
Refining/Aging: After the malolactic fermentation, 18 months in new French barriques made in Burgundy. At least 12 months in bottle.
Type of bottle: 750 ml – Magnum 1,5 lt – Magnum 3 lt.
Food and wine pairing: Braised red meats and game. Aged pecorino cheeses (12-24 months).