The must ferments in contact with the skins in stainless steel vats at a controlled temperature of 24-25° C.
After fermentation, the wine matures for one year, partly in stainless steel and partly in Slavonian oak casks.
Aglianico is the most important red grape variety in Campania. The grape expresses itself in this wine with a fine deep ruby red colour and with a generous fruity fragrance, enriched by a variegated spiciness and a charming balm-like hint. On the palate the robust tannins underpin the concentrated, mouth-filling structure, enlivened by ripe fruit and made intriguing by an attractive animal hint of leather and fur.
75 cl Bordeaux-style bottles.