Classification: red Umbria IGP Grapes: Sangiovese 50%, Merlot 30%, Ciliegiolo 20% Production area: San Venanzo Soils: volcanic origin, rich in minerals Vinification: the first grapes to be harvested in the first ten days of September are those of Merlot, follow those of Sangiovese in mid- September and the late Ciliegiolo in the early October. With the entrance into the cellar, the distemming is pressed and then the alcoholic fermentation is carried out at controlled temperature with targeted punching and pumping. Some days after alcoholic fermentation the malolactic process takes place. The wine with the first transfer undergoes to blend and then to stop on its lees, until the bottling in the following spring. Ageing: 10% in oak barrels. 90% 6-8 months in steel vats. It can rest in the bottle for at least 4 years. Color: intense purple red Aroma: intense and scent, with typical hints of ripe fruit with red pulp donated by ciliegiolo and pleasing spicy notes. Taste: warm, elegant and with an exceptional drinkleness, it distinguishes its roundness and finesse on the palate. A soft and pleasant wine at the same time austere. Alcohol content: 14.5% Volume Total acidity: 4.7 g/L Service temperature: 16 °c Food pairings: it is combined with medium-seasoned cured meats, hard pasta, first courses with meat sauce and grilled meats.