Grapes: 100% aglianico
Harvest: 15/20 October.
Vinification: classic, maceration on peels within steel for 10 days at 25/28 °c. In this period many wine tastings are carried out.
Ageing: 80% in big oak barrels and 20% in French barriques. Final bottling and refinement for 7/8 months.
Alcohol content: 14%
Organoleptic features:
Colour: vivid ruby red.
Smell: intense and ethereal smell.
Taste: dry and velvety taste.
Food pairing: red meat, game and seasoned cheeses.
Serving temperature: 16/18 °c.
