Variety of grapes

Cabernet Franc, Canaiolo


Plant spacing: 2,70 x 0,90 m
Growing system: spurred cordon
Average age of vines: 12 years


Mainly volcanic, sedimentary, clayish
Altitude 300 m


Manual picking, from mid September up to mid October


Grapes: 70-80 q/ha – Wine: 50-55 hl/ha


Maceration with traditional method of grape skins in contact for 8-10 days. First extraction with replacement of 20% of the must and frequent pumping over up to the end of fermentation. Alcoholic fermentation at controlled temperature (max 24°C) with variety of aromatic selected yeasts.


2 months in bottles

Organoleptic Features

A ruby red color and violet hues.
Intense and harmonious in the nose, rich with notes of red fruit and a vegetable scent. In the mouth is full and balanced, with elegant notes of fruit and smooth tannins.

Producer’s recommendations

Best coupling with first courses based on meat, roast and grilled meat, cold cuts and medium aged cheese.
To be served at 14-16°C.