GRAPES: Merlot, Cabernet Sauvignon and Shiraz.
PRODUCTION AREA: Zagarolo
ALTITUDE: 330 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: tufaceous.
BREEDING OF VINES: plant espalier (spurred cordon).
HECTARE YIELD: 6.000 – 7.000 kg.
WINEMAKING: rasp crushing, fermentation with maceration of the grape skins.
AGEING: 4 months in steel and 12 months in small woods.
COLOR: Ruby red with grenade reflections.
FRAGRANCE: large, expresses roasted, balsamic and undergrowth notes, spices and tobacco.
TASTING NOTES: great texture and persistence, dry and pleasant, harmonious tannins that make it warm and enveloping, with recognitions that confirm the olfactory notes.
FOOD MATCHES: First courses with meat sauces, roasts, game, cured meats and seasoned cheeses.
SERVING TEMPERATURE: 18° C.
GLASS OF SERVICE: Balloon.
FORMAT: 750 ml.