GRAPE VARIETY: Cabernet Franc 50%, Cabernet Sauvignon 50%

TRAINING SYSTEM: Guyot

AGE OF VINES: planted 2005

ALTITUDE: 450 m above sea level

ALIGNMENT OF SLOPES: south, southeast

NUMBER OF VINES PER HECTARE: approx. 6500

YIELD PER VINE: approx. 1 kg

SOIL: sandy, volcanic origin with a high content of potassium and magnesium

HARVEST: mid October, hand-picked

ENOLOGIST: Paolo Peira

PRODUCTION PROCESS: Destemming, temperature-controlled fermentation at 26-28 °C, racking after period of maceration, malolactic fermentation, blending and following maturation for approx. 6-8 months in stainless steel tanks before bottling

CONTENT OF ALCOHOL: 12.5% vol.

ANNUAL PRODUCTION: approx. 4000 bottles

TASTING NOTES: Showing an intense ruby red, the nose opens with spicy notes of green pepper, sage and laurel. Soft tannins and a fine acidity characterize the elegant and complex palate. Served best with a wide range of pasta and meat dishes as well as with salami and cheese.