Area of Production:
vineyards in the municipalities of Treiso d’Alba e Sinio
220 – 300 m above sea level
South - South/East
whitish marl, calcareous
Type of cultivation:
grown in rows with classic Guyot pruning
third week in September
in temperature-controlled macerating tanks for about 4-6 days; aged in bottle
intense ruby red tending to violet
vinous, pleasantly floral with scents of red fruit and cherries
dry, harmonious, with good body, very fresh and tasty, with a slight final tart note
13.46 % vol.
4.87 gr. / lt.
0.3 gr. / lt.
Total dry extract:
27.6 gr. / lt.
Recommended serving temperature:
16 – 18 °C
Goes well with:
salami and cured meats, starters, poultry and other white meat