It is obtained at least at 85% by grapes of the homonymous grape variety and other grapes of similar colour recommended or authorised by the Province, with a maximum production of 10 tonnes per hectare and a yield of wine not superior to 70%. It is ruby red-coloured, sometimes garnet-coloured, has a particular scent, slightly herbaceous, dry and medium sweet, slightly tannic, still with minimum alcoholic content of 12% by volume. It is indicated to ageing, as it maintains it best qualities for about 3-4 years. It should be served at 18°-19° C prior slight oxygenation. It’s a wine perfect to combine with meat courses, fried or barbecued dishes, rich of flavourings and succulent. The total minimum acidity is of 4,5 g/l. Minimum nett dry extract: 20,0 g/l.
(Translated by Laura Fugazzi)