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Area of the vineyards: 1 hectare of Cabernet Sauvignon,
0.5 hectares of Sangiovese
Vine training system: Cordon Spur
Production area: The hills of the Serra subzone at Castelbolognese (RA)
Soil: Medium texture, with veins of clay
Average grape yield per hectare: 7,000 kilos
Harvest: Picking by hand in crates, in the first twenty days of October
Vinification: In stainless steel at controlled temperatures, with punching down of the cap and délestage and maceration on the skins for around 15 days
Maturation: In stainless steel in the presence of the fine lees for 60 days
Excellent with pasta dishes, it expresses itself at its best with roasts, grilled meats, game or mature cheeses.
