Produced with Cabernet grapes grown in the best and most indicated sunny pre-Apennine hills of Romagna, ideal environment for the cultivation of vine plants.

SOIL: The soil is ancient and decarbonated, generated by the flaking of autochthonous rocks. It is rich in clay and structure, able to guarantee a constant contribution of nutritious elements.

PRODUCTION SYSTEM: Wall-like with low side support and very short pruning.

AVERAGE PRODUCTION PER VINE STOCK: Very low production per vine stock, ca. 5 grapes, in order to elevate the quality of the end product.

WINEMAKING: The grapes are harvested in large cases and transported to the Vinification Cellar, the must, after the separation from the grapestalks, ferments in contact with the skins in wine-making machines supplied with mills able to dip the cap of dregs. The vinification tanks are equipped with a refrigerating hollow space for temperature control. The release of colour, tannins and extracts, indispensable for the production of noble red wines is helped by the long permanence of the skins in maceration. After the racking, the new wine is filtered thanks to frequent decantings and then kept in stainless steel tanks with heat control, and underground vats.

BOTTLING: Sterile at cool temperature.

CHARACTER: Red ruby colour with bright tinges. Grass-like perfume with complex fruity nuances. The taste is smooth and velvety, with non-aggressive tannins. Harmonic and persistent.

SERVING TEMPERATURE: 20-22°C after 1 hour decanting.

FOOD SUITABLITY: It best accompanies game dishes, roasts and grilled meats, but also first courses with well-flavoured sauces.