This variety was introduced to the area of Santa Margherita in the second half of the Nineteenth Century.

Average production is under 3 metric tons per acre. Winemaking is traditional; skin maceration lasts around a fortnight; fermentation takes place partly in stainless steel and partly in French-oak.

Storage lasts 12 months. This wine has scents of wild-cherry, perfectly paired with vanilla and chocolate. Its taste is rich with earthy flavours. It has well-balanced tannins, very good body.

It is a wine that can well endure more than 10 years ageing.