Variety: Nero Buono of Cori.
Vineyard: the vineyards are planted in espalier with a simple guyot pruning system.
Planting density: 4500 plants per hectare producing 1,5 kg of grape per plant.
Vinification: grapes are collected; vinification takes place at a temperature of 25°, The new wine is then reﬁned for 30% in new barriques and the rest in stainless steel tanks.
Organoleptic features: intense violaceous-red colour; the spicy note reminds black pepper and cloves.
Analytic data: Alcohol: 13,5%vol.; Total acid level: 5,2gt/lt; Ph: 3,60; Sugar: 3gr/lt.