Grape variety: 40% Cabernet Franc, 60% Cabernet Sauvignon.
 
 
Production area: Vineyards of the Euganean Hills with a south, south-west exposure at 130-250 meters above sea level.
 
 
Soil type: Of volcanic and calcareous origin.
 
 
Training system: Cappuccina.
 
 
Vine age: From 3 to 10 years.
 
 
Harvest: Performed under conditions of perfect ripeness during the month of October, hand-harvested with grape selection.
 
 
Yield per hectare: Not exceeding 110 quintals / ha.
 
 
Wine: Full-bodied red, partially aged in wood.
 
 
Alcohol content: 12.50% vol.
 
 
Color: Intense ruby red with garnet highlights.
 
 
Aroma and taste: Wine with an intensely herbaceous aroma, dry, flavorful, full-bodied, very harmonious, with a persistent herbaceous finish.
 
 
Serving suggestion: It is recommended to uncork a couple of hours before serving to allow natural aeration, which enhances its aroma; serve at a temperature of 20-22°C.
 
 
Food pairings: It is primarily a red meat wine, particularly suited for roasts, game, and grilled meats, as well as strong and aged cheeses.
 
 
Storage: Maintains its characteristics for more than 3-5 years; like all wines, it should be stored in cool (below 20°C), dimly lit places not subject to major temperature fluctuations.
 
 
Bottle size: Bordelaise 0.75 L