Winemaking
Made from 100% Aglianico sourced from vineyards within the Taurasi, Pietradefusi and Sant’Angelo all’Esca regions with deep volcanic ash deposits with clayey, sandy and alluvial elements under a surface bed rich in humus. Harvesting is by hand during the last ten days of October, the whole bunches are de-stemmed and crushed, then macerated on the skins for 10-12 days during fermentation which is in steel at a controlled temperature of 26°. Malolactic fermentation is then encouraged and the wine is aged in new French barriques with a medium toast for 18 months.