Questo vino
Vineyard and terroir
The grapes grow in the province of Caserta, in the commune of Sessa Aurunca, on the slopes of the extinct Roccamonfina volcano, at 140 metres above sea level. The tuff-rich soils contain abundant phosphorus, potassium and trace elements. Planted between 1963 and 2000, the vineyards are trained using the Guyot system, with a stated planting density of 5,000–7,000 hl/ha.
Vinification
Aglianico is harvested during the final ten days of September, while Piedirosso is picked during the middle ten days of October. The grapes are destemmed and gently pressed, followed by 20–25 days of skin maceration at 25–26 °C with regular délestage and punch-downs. The wine undergoes malolactic fermentation.
Ageing
Half of the wine ages in French Allier oak barrels, one-third of which are new. The other half spends 10–12 months in traditional large Slavonian oak casks. Further maturation takes place in bottle.
