| Varietals and training method: |
| Production area: |
| Alcoholic content: |
| Maturing: |
| Organoleptic features: |
| Food pairing: |
| Serving temperature: |
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| Merlot, Cabernet Sauvignon, Cabernet Franc/Sylvoz |
| Lison-Pramaggiore |
| 12.5 % |
| fining for 8-10 months in French oak barriques and 10-12 months in bottles |
| ruby red verging on gamet; vinous, intense nose with hints of vanilla; wide, dry, velvety, well-balanced taste and presence of tannins |
| tasty pasta and rice dishes, roast and grilled red meat, seasoned cheese |
| open bottle a couple of hours before serving at 18-20 °C |
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