Grape mix: 100% Rebo
Geographical area: Valtènesi
Type of soil: Morainic, average mixture, loose, good drainage, grassed over.
Vinification technique: Soft pneumatic pressing, fermentation and aging in barrique with lees stirring.
Maturation: 6 months in barrique and 6 months in steel vat.
Matching: Roasted red meat, cold meat and salami and mature cheese
Suggested temperature: 18-20°
Alcohol content: 14°