The vineyards of volcanic and permeable nature they are located in the hilly area south of Rome and exposed to the charitable action of mare, mostly raised on a espalier, others with guyot or spurred cordon. The harvest takes place in mid-October with a manual harvest of the grapes. After fermentation, which takes place in vats of steel, the must rests for a few months a controlled temperature on the yeasts, this does so that the must itself is adorned with perfumes and flavors. This makes this wine rightly so tannic but pleasant to drink. Then follows refinement in the bottle before putting on the market.
A wine for all meals, it accompanies dishes from the traditional Roman cuisine: carne alla grilled, Roman-style tripe, oxtail, cheeses and cured meats.