Soil composition: stony
Training system: unilateral spurred cordon
Vine density: 4,000 buds/ha
Yeald per hectare: 60 ql of grapes
Area of production: Porrona – Cinigiano
Grape variety: Cabernet and Merlot
Harvest: September-October
Fermentation: natural fermentation of 30/35 days in steel without the addition of yeasts and without temperature control. Medium-long maceration on the skin.
Aging: 12 months in oak tonneaux and 4 months in bottle
Alcohol: 14%
Color: ruby, brilliant and bright
Flavors: green peppers, spices, tobacco and liquorice
Aroma: austere and enveloping
Abbinamenti
Aperitif
Cold cuts and salami
Pasta with meat sauce
Porcini mushroom risotto
Veal
Pork
Game
Cooked salami
Mature cheese
