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: 15 hl
Grape harvest: manual
Alcohol: 14.80% vol.
Total acidity: 5.67 gr./lt.
Malolactic fermentation: 100%
Overall production: 2,000 – 0.75 lt. bottles
Type: dry red
Colour: deep ruby red
Bouquet: dense and compact: initial notes of cherry, black cherry, and blackberry, with a spicy finish (liquorice, cocoa, tobacco)
Taste: dense and creamy, tannins well-balanced by the excellent structure, softened by aging
Serve with: red meat, game, mature cheese
Maceration at 28°-30°C to completion of alcoholic fermentation, soft pressing, 36-month aging in small oak barrels