About this wine
Vineyard and terroir
The fruit comes from vineyard sites in Lapio, near Avellino. The vineyards have favourable exposure and a distinctive microclimate that enables slow, even ripening and a balance between acidity and sugar.
Vinification
The grapes are harvested by hand and immediately transported to the winery in small perforated crates. They are destemmed and gently pressed, after which the must undergoes maceration and low-temperature fermentation in steel vessels.
Ageing
The wine is stabilized and aged in steel tanks for five months.
