Species of wine: Falanghina 80% - Trebbiano 10% - Malvasia 10%

Zone of production: hill (250 mt above sea level)

Breeding: with guyot systems with head wth renewable horizontal fruits

Density: 2500 vines for hectares

Max production for Ha: 60/80 ql

Grape harvest: manual in the first decade of october

Soil: clavey-chalky

Exposure: southeast

Vinification: controlled-temperature for 30-35 days

Refining: with steel wine jears for 4/5 months

Analisi Sensoriali: di color egiallo paglierino, dai profumi persistenti e intensi di frutta esotica e allo stesso tempo fragrante, gusto pieno, caldo e morbido

Alcool 12,00% Vol

Species of wine: Aglianico 80% - Sangiovese 10% - Lambrusco 10%

Zone of production: hill (250 mt above sea level)

Pruning: spider

Density: 2500 vines for hectares

Max production for Ha: 100/120 hl

Grape harvest: manual in the third decade of october

Soil: clavey-chalky

Exposure: southeast

Vinification: controlled-temperature for 20-25 days

Refining: with steel wine jears for 4/5 months

Analisi Sensoriali: colore rosso rubino con riflessi violacei, dai profumi intensi e fini che ricordano l'aroma fruttato e speziato, risulta caldo, morbido e giustamente tannico

Alcool: 12,00% Vol

Varietal: 100% Aglianico

Production Area: the hills - 250 meters above sea level

Potatura: a spalliera

Breeding: 3000 wines per hectares

Max production per Ha: 80/100 hl

Grape harvest: by hand in the third week of October

Soil: clay/limestone

Exposure: South/East

Winemaking: temperature controlled for 20/25 days

Ageing: in pots Vinario steel for 4/5 months

Sensory Analysis: ruby red color with purple reflections, perfume persistent and very intense fruit and spicy at the same time, full-bodied, warm, velvety tannins.

Varietal: 100% Aglianico

Production area: the hills  250 meters above sea level

Breedings: Guyot leader in renewable fruit horizontal

Density: 4000 wines per hectares

Max production per Ha: 60/80 hl

Grape harvest: by hand in the third week of October

Soil: clay/limestone

Exposure: South/East

Winemaking: temperature controlled for 30/35 days

Ageing: in barriques for 12 months, in pots Vinario steel for 4/5 months and in barrel fpr 6 months

Sensory Analysis: ruby red color with purple reflections, perfume persistent and very intense fruit and spicy at the same time, full-bodied, warm, velvety tannins