THE PRODUCER: Pietro Zardini

Aging: In oak barrel and barriques for 3 years and then in steel.

Soil: Prevalent red and brown soils on detritus, marl and basalt.

Harvest: particularly selected grapes from high hillside vineyards, picked by hand into trays.

Production methods: grapes are dried for 3-4 months, traditional fermentation o the skins with maceration for 4-5 weeks.

Nose:  vanilla-flavoured with shading of coffee, cacao and spices.

Taste: full-bodied, with small fruits and chocolate