Organoleptic features:
when the wine is hardly mature its colour is a deep ruby-red with violet tints. When it is more mature the colours are more vivid with orange shades. The scents are fruity and floral and the taste is warm, dry and full bodied. The wine has a long and soft persistence where are clear withered fruits and flowers, jam and root of liquorice which is gently bitter.
The minimum overall alcoholic content is 12 °C. Optimal age: after three years the wine has the ideal ripening with features of refined and velvet softness. The wine produced in special vintages can be tasted also after five years. However it is possible to drink the wine from the 1 of November of the year following the vintage.

Wine glass and service:
before the consumption the wine has to be spilt in a tepid jug, then served in a small quantity at 18-20 °C, in a large and colourless stem glass, which allows to enjoy its taste and colour shades.

Food combination:
it varies according to the ripening degree of the wine. A more mature wine has a high degree of softness and harmony so it is excellent with tasty and structured dishes thanks to the balance between the food richness of taste and the wine harmony. It is very good combined with truffle base dishes or flavoured with wild fennel dishes, gravies, barbecues, bovine, pork and sheep meats, games, boiled and stewed meats. It is also good with the excellent local matured cheese called "Pecorino", with a good aged Parmesan or with a matured Gorgonzola together with local walnuts.