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.