Grape varieties: nero di Troia and aglianico
Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare
Vinification: After hand-harvesting in the second week in October, the grapes are de-stemmed and pressed. The must macerates on the skins in stainless steel tanks for 15-20 days, then undergoes a temperature-controlled fermentation at 25°C. The wine goes to large, 30-hectolitre oak casks, where it matures for 18 months, followed by a further 12 months in the bottle.
Sensory profile: A dense, near-opaque red. The nose releases emphatic notes of raspberry, closely followed by an intense florality. The same crisp-edged fragrances continue onto the palate, enriched with subtle hints of oak, while the long-lingering finish displays appealing impressions of wild cherry