||10% Cabernet Franc, 10% Cabernet Sauvignon, 60% Carignano, 10% Merlot, 10% Syrah
||Warm - dry in summer, mild in winter.
||Medium-textured soils tend to be, clay, sand and limestone
||The harvest in regular years, begins in the second half of September and ends in early October.
||The must is fermented with the skins at a temperature between 25 and 30 ° C. the whole mass is subjected to periodic rimontagli to smooth the passage into solution of the compounds present in grape skins.
||Aging in French oak barrels for about 15 months