Grape varieties: Nerello Mascalese 80% - Nerello Cappuccio 20%

Vineyards: the soil is volcanic, very rich in minerals, at an altitude of 650-750 m above sea level, with good range of temperature between day and night

Raccolta: in the mid-end of October

Fermentation: after destemming the selected grapes are left to macerate and ferment at a controlled temperature for approximately 10 – 15 days. After drawing off, malolactic fermentation in steel vats always follows

Ageing: in stainless steel vats and 3-4 months in the bottle

Alcohol content: 13% vol.

Colour: red ruby

Nose: elegant and intense

Palate: dry, typical and e harmoniou

Food Pairings: red roasted meats, cheese, pasta dishes and spicy food

Serving temperature: 16-18°C.