About this wine
Vineyard and terroir
The grapes grow in the municipality of Montemarano, in the province of Avellino, at an altitude of 450 m. The vineyard's tuffaceous, calcareous soil lies over yellow marl and has good organic matter content.
Vinification
The grapes are harvested by hand during the first ten days of November. Depending on the vintage, maceration on the skins lasts 10–20 days. Fermentation takes place in stainless-steel tanks at 27–29 °C, with daily punch-downs and pump-overs.
Ageing
The wine rests for approximately 12 months in oak casks of various sizes, followed by 12 months in steel tanks and 12 months in bottle.
