Variety: Nero Buono of Cori.
Vineyard: the vineyards are planted in espalier with a simple guyot pruning system.
Planting density: 5.500 plants per hectare producing l kg of grape per plant.
Vinification: grapes are collected by hand and vinified at a controlled temperature; the wine refines in new barriques for at least 18 months; The bottled wine refines for at least 6 months, before being commercialized.
Organoleptic features: intense dark violaceous colour. Ethereal fragrance of jammy berries and cherries in alcohol, taste is powerful and elegant.
Analytic data: Alcohol: 13,5% vol; Total acid level: 5 gr/lt; Ph: 3,60; Sugar: 1 gr It.