GRAPE VARIETY: Cabernet Franc 80%, Cabernet Sauvignon 20%

TRAINING SYSTEM: head pruned (Alberello)

AGE OF VINES: planted 2005

ALTITUDE: 450 m above sea level

ALIGNMENT OF SLOPES: south, southeast

NUMBER OF VINES PER HECTARE: 6500

YIELD PER HECTARE: 8 tons

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

HARVEST: mid October, hand-picked

PRODUCTION PROCESS: Destemming, temperature-controlled fermentation at 26-28 °C, maceration for appr. 10 days in stainless steel tanks, racking, controlled malolactic fermentation, transfer into French oak barrique barrels and casks, maturation in wood for appr. 12-14 months, assemblage in steel tanks before bottling, bottle-maturation for appr. 4-6 months.

ANNUAL PRODUCTION: 10,000/15,000 bottles

TASTING NOTES: Showing an intense and dark ruby red, the nose opens with hints of coffee and cocoa backed by spicy notes of green pepper, sage and laurel. The elegant and complex palate is characterized by soft tannins, a fine acidity and a long, lingering finish.