Variety: 100% Sagrantino 
First vintage produced: 1993
Training Techniques: Spurred Cordon with vine density of 6.000-8.000 vines per Ha. Yield per hectare 5 tons
Aging: 24 months in French oak barrique and minimum 6 months aging in the bottle
Aroma: surprising complexity from blackberry jam to rose pot pourri, from nutmeg to pepper, from pine resin to mint, from clove to cocoa
Taste: soft and persuasive, intense persistent finish. Fresh, with complex tannins
Serving suggestions: roast and grilled lamb, black truffle, game. Best served around 17-20℃
Aging potential: over 20 years