Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot
Production area: Sardinia, Italy 
Soil composition: soil which tends to e loose and medium textured with a good limestone base. Drainage is excellent through the year 
Climate: always windy. Warm temperate in the summer with a firm in temperature between day and night. Never particularly harsh winter, and tempered by marine currents
Vinification: destemming-crushing followed by soft pressing. Alcoholic fermentation takes place in steel tanks, until the polyphenolic substances contained in the skins are completely melted into the must
Aging: 12-24 months in French oak barrels of a very fine grain from the Allier e Tronçais forest. 
Colour: very intense red reflected with garnet reflections
Bouquet: evolved and complex notes: plums and blueberries, sweet spices of bay leaf, white pepper, licorice and chocolate
Taste: rich, warm and soft, extraorinarily long, tannins of rare elegance
Food and wine pairing: it goes well with all Sardinian regional cuisine from first courses to second courses based on red meat: roasts, grilled meats, sucking pig, kid and lamb. Medium and long-aged cheeses. Serving temperature 18-20°C