The grape and the vineyard
In the farm, which extends for about 11 hectares in the municipality of Narni, we have identified and selected an area that has the ideal characteristics for the production of a great Cabernet Franc.
The vinification
The good practice in the vineyard, including the thinning of the bunches, are all aimed to achieve a production between 700 and 900 grams of grapes per plant.
Grapes are selected individually before starting the vinification which requires a drain of 20% and a long period of maceration.
The wine
The typical characters of Cabernet Franc, joined to the territory of origin which contributes significantly to their exaltation, are highly and typical expressed.
The color is intense, complex aroma is followed by a wrap- around style with determinate tannins but graceful.
Technical sheets
Grape: Cabernet Franc 100%
Production area: location Montini (Narni, Terni)
Soil: medium-texture
Vineyard altitude: 160 metres above the sea level
Farming system: Guyot
Density of vines: 5.400 per Ha
Production per hectare: 43 q.li
Yield of grapes into wine: 50%
Harvest time: End September
Vinification: maceration on the skins for 15 days with numerous punching, bleeding 15%
Alcoholic fermentation: in inox steel
Malolactic fermentation: fully carried out in barriques 225lt 
Aging: in Never and Troncais barriques for 18 months
Alcohol: 14,50%
Total acidity: 5,2 gr/lt
Dry extract: 35,4 gr/lt
PH: 3,86
Stopper: traditional and natural cork