About this wine
Vineyard and terroir
The grapes grow in Sannio, Campania, at 200–650 m above sea level. The vineyards have southeast and northeast exposures and clay-limestone soils.
Vinification
The grapes are harvested by hand during the final ten days of October at full ripeness. They are destemmed, crushed and gently pressed. The must undergo temperature-controlled fermentation with intensive maceration, followed by malolactic fermentation.
Ageing
The wine matures in traditional oak casks and barriques that have previously been used two or three times.
Serving and pairing
Pair with red-meat dishes, Parma ham or cheese.
