Grape varieties: Nero di Troia
Vineyard: trained to spurred cordon, with a yield of 60 quintals per hectare
Vinification: manual harvest takes place in the second week of October. Maceration occurs in stainless steel with frequent traditional handling and delestage (“rack and return’). The grapes are left to ferment in the juice at a controlled temperature of 25°C.
The wine goes to large, 30-hectolitre oak casks, where it matures for 24 months, followed by a further 12 months in the bottle.
Sensory profile: deep ruby color, great balance and elegance of aromas of ripe fruit, spices and lightly toasted. The palate has powerful structure supported by a nice freshness that accentuates the fruit. Very persistent, ending with a fine vanilla note.