Vines used: Groppello, Marzemino, Sangiovese and Barbera
Soil composition: limestone, clay, limy and sandy
Cultivation system: simple and double Guyot
Vinification type: in steel
Malolactic fermentation: not carried out
Refinement and development: in steel on the fine lees for 6 months, followed by 2 months in the bottle
Alcohol content: 12.5%
Total acidity: 6.50 g/L
Volatile acidity: 0.28 g/L
pH: 3.15
Dry extract: 20.5 g/L