Grapes: Montepulciano.
Production area: Rosciano, Tenuta Sant’Andrea and Milano.
Soil types: Deep, rich, tending toward clay.
Training system: Guyot.
Fermentation: In Ganimede with long maceration.
Aging: Initially in stainless steel vats, then in barriques and finally at least 6 months in bottle.
Total months of aging: At least 36
Alcohol by volume: 14% vol
First vintage: 1993
Recommended serving temperature: 18°-20°C.