Altitude: 600 m height above sea level
Density and yield: 4.000 plants/ha ∙ 50 q/ha.
Training system: One bud pruned-spur cordon-trained
Harvest: Manual, in early October.
Vinification: Destemming and spontaneous fermentation of the free-run must with only indigenous yeasts and no temperature control, delestages to delicately extract color and perfumes. Hand bottled, as in the hold days. Unfiltered and unstabilized wine.
Tasting notes: Fruity aroma with soft tannins.
Best with: Red meats, game, aged cheeses and traditional Calabrian dishes such as roasted goat or soppressata.
