From the indigenous Ciliegiolo grape variety, which has been certified in Umbria for at least eight centuries, this immediate drinking red wine is obtained in purity, with hints of red fruit (cherry, morello cherry, plum) and a pleasant acidity that makes it a excellent wine with white meats, fresh and aged cold cuts.
Manual harvest, early September.
Fermentation on the skins for 10 days, then aging in barrique for a few months at cellar temperature and without added yeasts.
Subsequent refinement in the bottle.
Total sulfur content 53 mg / L (at bottling declared on the label.