Terroir: foothill area, medium texture, clay/calcareous, dry.

Vineyard: 5,100 plants/ha, spurred cordon training system

Varieties: Merlot,  Cabernet Sauvigno, Franc

Harvest: 1^st and 2^nd half of September

Vinification: 7 days of fermentation on pomaces in steel tanks at controlled temperature, with delestage and speed cooling

Aging: 6 months in steel tanks. Malolactic fermentation

Alcohol content: 13,5% vol.

Serving temperature: 18-20°C

Organoleptic characteristics: Bright ruby red color. Scents of red fruits, cherry and blackberry. Warm and soft flavor, with good persistency on the palate.

Food matchings: meat- based first courses (ragù, game), white meat-based dishes, Cacciucco fish soup, salt cod, Tuscan soups.