Variety: 100% Sagrantino
First vintage produced: 1979
Training Techniques: Spurred Cordon with vine density of 6.000 vines per Ha. Yield per hectare 5-6 tons
Aging: 22 months in French oak barrique and minimum 6 months aging in the bottle
Aroma: blackberry jam, pepper, clove and vanilla, balsamic notes with a hint of powder
Taste: powerful, yet elegant; bold tannins hint towards long aging
Serving suggestions: roasted meat, preferably one with a bit of fat content, game, beef stew. Best served around 64-68 °F
Aging potential: 10-15 years