Grape Varieties: 95% of Merla grapes (local biotypes of black Canaiolo) for the remaining 5% Barsaglina
Soil: on iron-rich mineral matrix grounds e lignite, with pebbly subsoil.
Training System: Guyot training with an average density of 8,600 plants perhectare.
Harvest: Manual, divided by maturation of the different parcels In october.
Vinification: Soft systems for receiving grapes, light drainage, maceration and fermentation in vats of cement, divided by the different plots, racking by gravity and following aging for a year in barrels oak barrels of 20 hl.
Bottling: The wine is bottled after 18 months from harvest and after a further 8 months of aging in glass comes out on the market
Yield per hectare: 50 quintals per hectar
Alcohol content: 14% Abv.
Bottles produces: 18.000