Cultivation area: on the hills in the municipality of Prepotto.
Harvesting: by hand in boxes, done in different stages between September and October.
Vinification: the must remains in contact with the skins for about 18 days at a controlled temperature.
Aging: the wine is aged partly in wood, partly in cement and partly in amphora for a few months.
Organoleptic characteristics: ruby red colour with violet hues. The nose is intense and spicy, with a scent of cherry, blueberry and raspberry. In the mouth it is complex, fresh and elegant. A very harmonious wine.
Suggestions and combinations: serve at 16-18°C. Being a fresh wine, it is perfect with second courses of meat even with a soft taste. It can also be served with mature cheeses and cold cuts, as it enhances the salty taste.