Denominazione di origine controllata

Last commercialized vintage: 2016
Bottles produced: 3000

Grape variety: aglianico 100%
Area of production: Paternopoli, Bonito - 400/500 mt s.l.m.
Soil: chalcky-clay
Training system: Pruned-spur cordon-trained
Yield: 80 quintals
Harvest: first/second week of November
Hand-picked grapes

Wine Making

Winemaking process: the destemmed grapes ferment on their skins for 2/3 weeks in Stainless Steel tanks
Fermentation: in Stainless steel tanks at controlled temperature between 22 - 24 °C
Ageing: Only a small part refines for a short time in oak casks and barrique while the other part ages in Stainless Steel tanks; then in bottles for at least 2 months

Serving temperature: 14 - 16 °C
Alcohol content: 12,5%