Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Training system: Guyot – 8 buds
Yeld per hectare: 30 hl
Grape harvest: manual
Alcohol: 14.45 % vol.
Total acidity: 5.68 gr./lt .
Malolactic fermentation: 100%
Overall production: 2,500 – 0.75 lt. bottles
Type: dry red
Colour: intense ruby red
Bouquet: full-bodied and persistent, reminiscent of wild berries, moss, pepper, cedar wood and vanilla
Serve with: roast and braised meat, truffle dishes, and mature cheese
Maceration at 28°-30°C to completion of alcoholic fermentation, soft pressing; 24-month aging in small oak barrels