The vineyard: selected parcels of vines in the Tenuta Rapitalà at between 300 and 600 metres above sea level trained by the Guyot system on clayey soil with a limited yield of grapes per hectare.
The vinification: the grapes reach full ripeness during the last ten days of the month of September. They are vinified by the red wine method with macerations varying from year to year, but long enough to produce structured and balanced wines for medium ageing.
The maturation: the maturation takes place partly in wooden containers to enhance the characteristics of balance and freshness typical of the grape variety. About a year after the vinification the wine is bottled.
The wine: deep ruby colour. A pervading vinous aroma which precedes a virile flavour made up of a direct and powerful structure, a distinct but not intrusive amount of tannin and a delicate but noticeable acidity.
Analytical details: 13% alcohol; 5.40 g/l total acidity; 3.60 pH; 3 g/l sugar; 27 g/l dry extract.
Food matches: poultry of all kinds (chicken, guinea fowl, duck, turkey). Roasted white meats and mature cheeses.