Soil type: Alluvial landfill from river Noce, highly fertile surface, well-drained under soil.
Vine training system: Guyot and Trentino pergola.
Vinification: Grapes are selected and harvested by hand and undergo the red vinification process. The fermentation consists of 8-12 day maceration on the skins at controlled temperature (26-28 °C). Then the wine is aged partly in steel and partly in small wooden casks. Then, further ageing in the bottle for a couple of months.
Characteristics: Bright ruby colour. Intense, fruity, with grass and spicy notes on the nose. Dry and good sapidity and balance of tannins.
As accompaniment: Local salami, grilled and boiled white and red meat, and semi-hard cheeses