Made with Syrah grapes; the vineyards are trained using the Piacenza-style Guyot
system and the soil is sandy-clay from the Pliocene epoch.
The grapes are picked by hand in small crates and crushed after a period of at least two
The must is left to macerate on the skins, without temperature control and with frequent
pumping over, for at least thirty days depending on the vintage.
After resting on its fine lees during the winter, it is racked in spring and bottled in
summer without filtration.
A few months of bottle maturation produce a wine rich in aromas of undergrowth, dry on
the palate, with good acidic freshness and sweet tannins.

Maceration – 30 days depending on the vintage

Type – red
Variety – Syrah

Bottles/year- 2.000

Vineyard altitude 300 – 350 mt s.l.m.

Age of plants – 5-20 years

Yest – indigenous/wild

Aged- from September to august in a big inox tank. In august/september put in a bottle for at
least one year

Soil- sandy-clay

Farming system- guyot

Avarage planting density-.3500 per hectare

Alcohol- 13%