Classification Rosso Lazio I.G.P
Grape variety Merlot, Sangiovese and Montepulciano
Production area Castelfranco
Soil Medium mixture tending to clay
Exposure South
Farming system Guyot
Yield per hectare 60 ql/ha
Harvest Manual, third decade of October
Fermentation temperature 18°/22° C
Fermentation lenght 15 days
Vinification Controlled temperature fermentation on skins, gentle pressing
Ageing 4 months on the lees
Bottle ageing 2 months
Alcohol content 14% vol.
PH 3,2
Total acidity 5,4 g/l
Available sizes 0,75 lt
Serving temperature 18° C