| Appellation | D.O.C. |
|---|---|
| Produced in | Montefalco |
| Grapes | Mostly Sangiovese, with the addition of Sagrantino, Cabernet Sauvignon and Merlot. |
| Aspect | South East |
| Age of Vineyard | 10 - 15 years |
| Altitude | 420m a.s.l. |
| Training system | Spurred cordon |
| Number of vines per hectare | 5.500 |
| Soil Type | Muddy, clay, good density |
| Production per hectare | 6 tons |
| Vinification | Soaking on the skins for over a month |
| Ageing | 12 months in French oak and 12 months in stainless steel |
| Ageing in the bottle | 6 months |
| Number of bottles produced | 22.000 |
| Tasting Notes | The ruby tonality is a prelude to neat, intense perfumes reminiscent of ripe cherries and rose petals. Fully rounded on the palate, it retains the structure and sweetness of the fruit without losing freshness or depth. |
| Serving Temperature | 16-18° |
| Pairing | First courses with elaborate sauces, medium mature cheeses, salamis. |