Vineyards: corvina, merlot, sangiovese, rondinella, negrara and molinara.

Grapes harvest time: beginning of October.

Vinification technique: obtain from de-stalking and crushing of the grapes. The wine ferment with the skins at a controlled temperature. 50% is left to refine in aluminum cisterns and the other 50% in barrique. Alcoholic strength 13 %. Total acidity 5,5-6 gr./l.

Characteristics: red color, ruby of middle intensity, fragrance with fruity note, fresh and dry flavour with velvet corp and length.

Pairings: dry wine of importance, it pairs good with roasted, grilled meet and cheese. To be served at 18 °C.