Grapes: 100% Grignolino

Total Alcoholic Strength: 14,5%

Acidity: 5.2 GR/L

Vinification: harvest carried out during the second week of September. The grapes are harvested in crates and delicately pressed. The fermentation is carried out at a controlled temperature of 26°C with a submerged cap. The maceration lasts at least 70 days..

Aging process: the wine thus produced undergoes the malolactic fermentation process in steel with indigenous microflora. Transfer to MLF finished in tonneaux and barriques. Stay in wood for 30 months. Filtration and bottling..


  • Colour: light red with cherry undertones;
  • Scent: delicate, with hints of pepper;
  • Taste: dry – fresh and lightly tannic.

Period of consumption: Long aging wine.

Food pairing: White meats – cold cuts – fat fish (salmon – eel)

Temperature: in summer 12-14C°; in winter 16-18C°