About this wine

Vineyard and terroir

The grapes grow at around 600 m on the slopes of Monte Vulture, in volcanic soils layered with clay. The site contributes minerality, lively acidity and a subtle, austere volcanic edge. The vines are 50–70 years old and are farmed according to organic principles. Low yields and careful fruit selection provide phenolic concentration and aromatic intensity.

Vinification

The grapes are harvested by hand from late October to early November and sorted before being placed in untreated 700 l Florentine terracotta amphorae. Temperature-controlled fermentation takes place at no more than approximately 20–22 °C, followed by 12–13 days of extended skin contact with regular rack-and-return and pump-overs. Malolactic fermentation also occurs in amphora. The vessels’ porosity softens the tannins and preserves fresh fruit character while accentuating terroir, minerality and notes of earth, cedar and gentle smoke.

Ageing

The wine matures for 18 months in the same amphorae, followed by around six months in bottle. This develops a smooth, precise texture.

Tasting profile

Quietly powerful and refined, with clear minerality, lively acidity and a subtle austere edge. It is complex and layered, combining fresh fruit with earth, cedar, gentle smoke and spicy depth. The tannins are softened, and the texture is smooth and precise.