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The Wines



The grapes come from 20-30-year-old spurred cordon vines. They form medium-sized clusters with spherical, intensely colored berries. The pulp is rich in mineral substances and sugars (23-25%), with thin skins that have a high concentration of anthocyanins and tannins.


The grapes, harvested manually around the second decade of October, are immediately transported to the winery in 18 kg crates and are destemmed and lightly crushed. Fermentation, initiated with selected indigenous yeasts from the vineyard, takes place at a constant temperature of around 27°-28°C for 15 days. The skin maceration lasts for about 15 days. After racking, 50% of the wine is stored in 25 hl oak barrels, while the remaining portion continues aging in stainless steel. Spontaneous malolactic fermentation takes place and lasts for 15 days. The blended wine in stainless steel is bottled in March without filtration. The alcohol content varies between 13.5% and 14%.


This wine has an intense ruby-red color, substantial yet quite transparent. On the nose, it is rich and persistent, with hints of ripe fruit and subtle balsamic and spicy notes. On the palate, it appears warm, with austere tannins and a certain persistence.  


This wine pairs well with hearty pasta dishes and red meats.

Technical Sheet


Grape Variety: Aglianico 100%
Production Area:
 Taurasi (AV)
Soil type: 
Varied composition depending on the area: in the Case d’Alto area, volcanic ash soil with moderately coarse texture, while along the Calore river, clay-limestone soil.
 American vines
Vineyard Exposure:
Vineyard Altitude:
300-400 meters above sea level
Training System: Spurred Cordon
Planting Density: 3000 vines/ha

Grape Yield: 35-50 quintals/hectare
Wine Yield: 45-50%
Production: 8000 bottles