PRODUCTION AREA - the hills in the towns of Pesaro and Colbordolo
VARIETY - Sangiovese
PRODUCTION TECHNIQUE – red vinification including long maceration and ageing in wooden barrels for at least 6 months. The ageing process must last at least two years, beginning on 1st December in the year of production.
COLOUR - intense violet
AROMA - blueberry jam and wilted violets
TASTE - warm, smooth yet fresh, intense and lingering
ALCOHOL CONTENT - 13% vol.
FOOD PAIRING - aromatic meat pasta dishes and some lamb recipes
SERVING TEMPERATURE - 15°C.
PACKAGING – 6 x 0,75 l bottles per case