Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Training system: spurred cordon and “cappuccina” (double-arched)
Yeld per hectare: 50 hl
Grape harvest: manual
Alcohol: 14.36% vol.
Total acidity: 5.45 gr./lt.
Malolactic fermentation: 100%
Overall production: 5,000 – 0.75 lt. bottles
Type: dry red
Colour: ruby red
Bouquet: intense and persistent bouquet ranging from red berry fruits to spices (tobacco, cocoa)
Taste: harmonious, elegant, and fresh
Serve with: fresh cheese, meat, and eel dishes
Maceration at 28°-30°C to completion of alcoholic fermentation, soft pressing; aging in small oak barrels for 12 months