Well-structured, soft with evident tannin. Rich and persistent aroma. Very intense ruby colour with slight grainy tones. It is produced from the best Montepulciano and Sangiovese grapes, and mellowed in oak barrels. To consume with salami-based appetizers; red and grilled meats


Classification: Rosso Piceno Superiore D.O.C.
Zone of production: Monteprandone
Type of vines: Montepulciano 30% and Sangiovese 70%
Period of harvest: first decade of October
Average altitude: 180 m
Cultivation system: Vertical shoot-positioned trellis (VSP)
Density of installation: 4200 plants/Ha
Grape yield per hectare: 8.000 kg/Ha
Type of soil: average mixture
Vinification: maceration with grape-skins
Period of fermentation and maceration: 20 days
Temperature of fermentation: 28° C
Ageing period: 12 months Tonneaux