Training system: Trained by spurred cordon or guyot. The yield is about 90 quintals per hectare.
Vinification: The grapes are harvested by machine. Fermentation is carried out at a temperature of 22/24°C for about 6 days.
Tasting notes: Intense ruby red colour. The bouquest is fruity with spicy notes of liquorice; in the mouth it is full, dry, harmonious and rightly tannic.
Serving temperature: 16-18°C
Food Pairings: It discreetly accompanies hors d’oeuvres and meat dishes. Ideal in combination with mature pecorino cheese.
