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The soil is clayey and gravelly, at 80m above sea level. The climate is Mediterranean, with mild winters, limited rainfall and very hot, windy summers.
Harvest period starting from the first ten days of September. Partial maceration at low temperature, followed by temperature controlled fermentation. 4 months of aging in stainless steel.
Bright red color. On the nose, a moderately intense aroma with pleasant notes of tobacco, cherry and strawberry, accompanied by light spicy nuances. On the palate, moderate freshness and persistence, with well-integrated tannins. It should be tasted fresh at a temperature of 12° to 16° C, paired with white meats, such as grilled chicken or rabbit; it also surprises paired with fish gravy or tuna steak.