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Production area: Tramonti
Grape variety: tintore and piedirosso
Climate: cool, with great temperature changes
Altitude: 400 m a.s.l.
Terrain: thin superficial layer of red clay over Dolomite limestone and volcanic pumice stones
Exposure: south-east on steep terraced hills
System of cultivation: atypical radial system with pre-philloxera ungrafted vines
Vine density: 2000 – 3000 plants per hectare
Age of vineyards: 70 – 150 years
Harvest time: on the 20th october
Vinification: spontaneous fermentation with indigenous yeasts in truncated conical vats, without temperature control; no clarification, no filtration
Wine maturation: in 5 hl third passage barrels for 12 months, in bottle for 12 months before the commercialization
Production: 700 bottles
Organoleptic properties: – colour: intense ruby red
– nose: complex; of red berries and undergrowth
– palate: with good structure, fresh
Alcohol content: 12,5% vol.