GRAPES: 90% Prugnolo Gentile, 10% Canaiolo HARVESTING PERIOD: Beginning of October VINIFICATION PERIOD: Traditional fermentation in steel for abaut 15/20 days with temperature control METHODS AND TIMES OF MATURATION: In tonneaux from 4 HL of rovere French (allier) to medium toasting for 18 months ALCOHOLIC STRENGTH: 13,50