In this work the chemico-physical characteristics of Vitiano red wine, which represents an oenological quality product able to improve the wine growing and producing economy of the Viterbo area, were evaluated. Polyphenols - which are very important red wine compounds - have been studied too, in particular the volatile ones. Volatile phenols do positively influence wine taste and quality, but in high concentrations they lead to organoleptic defects of wine. Furthermore, as ethylphenols are formed specially during ageing in oak barrels, it has been evaluated if the short Vitaliano ageing (one month in barrique) affects their formation