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The soil at Volpetti is called Pozzolana. It is a siliceous, siliceous-aluminous type of soil of volcanic origins. Very rich in minerals, it looks grainy and ashy. The influence on the wine is major.
Harvest begins by mid October. 12 to 15 days of fermentation with submerged cap techniques, the malolactic fermentation is completed right after. Maturation in stainless steel, with passage in oak barrels, and subsequently in bottle.
Intense red color with garnet reflections. Intense aroma of black berry jam, with spicy notes. Full and soft in the mouth, with hints of plum. Perfect with grilled meat, roasts and robust aged cheeses. Serve at a temperature around 18-20°C.