Winter: pretty warm January and February
Spring: In April and first half of May temperature as usual . Cold between second half of May and beginning of June
Summer: usual summer season with hot and sunny July and August
Autumn: two/three rainy days at half of September followed by sunshine and dry temperature till October- allowing harvest and a perfect riping.
At the time of the harvest, the grapes were perfectly healthy and rich of sugar level and noble polyphenols - the quality of the best years.

Vines: 95% of Small San Giovese grapes plus 5% Merlot

Harvest: Hand picked between 9th and 14th October

Wine making: Carried out in stainless steel containers at a temperature of max. 28° degrees 14 days allowed for steeping

Refining: carried out first in oak barrels and then in 225 litre French oak barrels in second step.
This period lasts 12 months followed by at least 3 months resting time in the bottles.

Production: 6.000 bottles - 0,750 litre per bottle

Chemical Analysis - 16/01/2008:
Alcohol 13,68% volume
Sugars 1,92 grams/litre
Total acidity 5,81 grams/litre
Volatile acidity 0,55 grams/litre
PH level 3,40
Total dry extract 27,50 grams/litre
Total sulphorosal analysis 71 mg per litre
Free sulphorosal analysis 22 mg per litre

Organoleptic analysis
Bright red ruby color, pretty intense and topic perfume , very gentle with hints of red fruits recalling oak flavour.
Finely structured, harmonious with good acidity and rich of well smoothly tannins,flavorous and persistent