Altitude: 600 m height above sea level.
Density and yield: 5.000 plants/ha ∙ 60 q/ha.
Training system: One bud pruned-spur cordon-trained.
Harvest: Manually. The second decade of October.
Vinification: Maceration on the skins for about 96 hours, spontaneous fermentation with only indigenous yeasts, delestages to delicately extract color and perfumes.
Aging: 12 months in steel tanks and 2 months in bottle.
Tasting notes: Vinous and fruity smell, delicate tannins, persistent taste.
Best with: first and second coursesof meat. Ideal with cheeses.
