Crus: Rovisci, Maramai, Toraia
Exposure: South / South-East / South-West
Vineyard Altitude: 300–350 meters above sea level
Soil Type: Silty-clay
Vineyard Age: 1970, 1993, 1997, 1999
Training System: Guyot and spurred cordon
Harvest Period: First 15 days of October, hand-picked
Yield: 40 hectoliters per hectare

Vinification: Fermentation and maceration on the skins in stainless steel tanks at a controlled temperature (28°C), using indigenous yeasts for about 20–25 days with daily pump-overs.

Aging: 18 months in French oak tonneaux (first, second, and third passage) of 3.5 and 5 hectoliters (40%), and in large French and Slavonian oak casks of 25 hectoliters (60%).

Average Production: 40,000 bottles (0.75 L)

Tasting Notes:
Bright ruby red. On the nose, it is intense, complex, refined, and fruity with notes of cherry, sour cherry, plum, violet, and a hint of spice. On the palate, it is dry with a lovely acidic backbone, well-integrated tannins, savory, balanced, intense, persistent, and elegant, with a fruity finish.

Food Pairings:
Best paired with traditional dishes such as roasts, game, and aged cheeses.