Origin of the vineyards: Area of the Doc Roma.

Grape variety: Montepulciano, Syrah and Cesanese.

Yield per hectare: About 90 quintals.

Vine training system: Spurred cordon.

Soil: Volcanic soils rich in minerals and organic substances.

Winemaking and maturation: 

Hand harvest, long fermentation of the grapes, racking off, soft pressing and maturation in barrique and tonneau of different origin.

Sensory analysis:

Deep bright ruby red. Intense on the nose with sensations of ripe red fruits, cherries in alcohol, red flower, everything enclosed in a very pleasant balsamic note. Very smooth in the mouth, pleasantly tannic, well balanced, elegant and very long in persistence.

Alcohol: 14%.

Serving temperature: 16 / 18 ° C.

Food matches:

Ham, first courses of pasta with ragù, risotto with salsiccia, lamb and pork, medium aged cheeses, or with coda alla vaccinara.