Vines used: Groppello, Marzemino, Sangiovese and Barbera
Soil composition: limestone – clay, limy and sandy
Cultivation system: simple Guyot
Vinification type: in steel
Malolactic fermentation: not carried out
Refinement and development: About 24 months on the lees, followed by 4 months in the bottle after disgorging
Alcohol content: 12%
Total acidity: 6.50 g/L
Volatile acidity: 0.28 g/L
pH: 3.10
Dry extract: 20.5 g/L