Varietal: 100% Coda di Volpe

Production area: the hills – 250 meters above sea level

Breeding: Guyot leader in renewable fruit horizontal

Density: 3500 wines per hectares

Max production per Ha: 80/100 hl

Grape harvest: by hand in the first ten days of october

Soil: clay/limestone

Exposure: South/East

Fermentation: temperature – controller for 30/35 days

Refinement: with stainless steel wine vats for 4/5 months

Sensory Analysis: straw yellow color with very fresh scent, with hints of flore and ripe fruit. Of right pleasant and enveloping, with barely perceptible acidit dressed.

Varietal: 100% Aglianico

Production area: the hills – 250 meters above sea level

Breeding: with guyot systems with head renovable horizontal fruits

Density: 4000 wines per hectares

Max production per Ha: 40/60 hl

Grape harvest: manual harvest in the third decade of October

Soil: clay/limestone

Exposure: South/East

Fermentation: temperature – controller for 30/35 days

Refinement: with stainless steel wine vats for 4/5 months

Sensory Analysis: salmon pink color with hints of cherry, intense bouquet and fine fuity aroma reminiscent, it is warm and soft

Varietal: 100% Aglianico

Production area: the hills – 250 meters above sea level

Breeding: with guyot systems with head renovable horizontal fruits

Density: 4000 wines per hectares

Max productin per HA: 40/60 hl

Grape harvest: manual harvest in the third week of October

Soil: clay/limestone

Exposure: South/East

Fermentation: temperature – controller for 35/40 days

Refinement: in barriques for 24 months, with stainless steel wine vats for 5 months and in bottle for 7 months

Sensory Analysis: ruby red violet reflections, intense and persistent scents of ripe red berry fruit and spicy at the same time, full-bodied, warm and velvety tannins.

Varietal: Falanghina 100%

Production area: the hills – 250 meters above sea level

Breeding: Guyot leader in renewable fruit horizontal

Density: 4000 wines per hectares

Max production per Ha: 20/30 hl of wine

Grape harvest: manual harvest in early October

Soil: clay/limestone

Exposure: South/East

Raisining time: 60 days

Fermentation: temperature-controlled foe 45/50 days

Refinement: with stainless steel wine vats for 4/5 months and barrel for 12 months

Sensory Analysis: gold yellow color, scents beautifully elegant with hints of ripe fruit, good alcohol with different organoleptic characteristics in a perfect balance with each other