• Grapes: Cabernet Sauvignon, Merlot, Corvina Veronese

• Training system: double curtain

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/above sea level

• Harvest: second and third ten days of October

• Yield: 70 q.li/Ha

• Practice on the grapes: natural over-ripening on grates, with a weight loss of grapes between 30% and 35% (60 days to wither)

• Vinification: soft pressing, vinification in red with submerged cap method at controlled temperature (20-22°C). The maturation process is about 25 days long.

• Maturing: 24 months in total, 12 of them in new barriques, and for the rest of the duration in barriques of second or third passage, and after that it is assembled 12 months before bottling. Bottled in sterile line closing vacuum-packed.

• Maturing in bottle: about 6 months

• Colour: intense violet red

• Bouquet: persuasive hints of berries, dried red fruit with a finish licorice and cocoa aroma

• Taste: extremely elegant, with smooth tannins well neutralized by the sweetness of the balsamic redcurrant pulp

• Alcohol content: 14% vol

• Net dry extract: 30 g/l

• Reducer sugars: 6 g/l

• Total acidity: 5,4 g/l

• Total sulphites: 70/90 mg/l

To sip accompanied by red or game meats

Service notes: uncork 1 hour before to consume, serve at 16-18°C