Ancellotta 30 - 60% and, for the remaining part, the following grapes alone or blended: Salamino, Marani, di Sorbara, Maestri, Malbo Gentile, Grasparossa, Sangiovese, Merlot, Cabernet Sauvignon, Marzemino, Lambrusco Oliva, Lambrusco Viadanese, indented leaf Lambrusco and Fogarina. Yield per hectare: max 180 quintals, max must-to-fruit ratio 70%
Obtained from submitting at least 50% of the grapes to carbonic maceration. Colour: red. Aroma: vinous, intense, fruity. Taste: tangy, still. Minimum total alcohol content: 11.00%.