The colour is ruby-red, the scent is intense, the flavour is dry and soft. It has to be served in crystal, uncolored and threadless glass, to a temperature of 20°C and it accompanies white or red meat roast-beefs, sausages, hand-made pastas as "Agnolotti", or"Taglierini", or cooked vegetables.

Here a technical spreadsheet to understand how our wine is producted:

VINEYARD	Location Altitude Terrain Age Prune Terrain usage Production	South, South-Wesst 400m over s.s. loose, sandy- loamdy 25 years simple short guiot total natural grass growth 50 q/ha
WINE CELLAR	Vintage Fermentation Storage	manual and late 15 - 20 with salasso of 15% 10 Months in oak wood