Production: 60 quintals per ha
 Location and altitude: Arancio 320 m above sea level
 Harvest period: August 26-31
 Maceration: 22 days on the skins
 Aging: 12 months in 225-litre oak barriques, 12 months in steel and 12 months in bottle
 Alcohol content: 14.5% vol.
 Color: intense ruby red with a purple crown
 Aroma: balsamic and spicy notes
 Taste: good acidity, robust and balanced tannins
 Food pairings: gourmet wild boar stew, potato mousse, confit vegetables. Optimal serving temperature: approximately 17-18°C.