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The Wines



The grapes come from trellised vines aged between 10-30 years. They form clusters of medium size with intensely colored spherical berries, flesh rich in minerals and sugars (23-25%), thin skins with a high concentration of anthocyanins and tannins.


The grapes, hand-harvested in the last days of October, are immediately transported to the cellar in 18 kg crates and then destemmed and crushed. The fermentation, induced with selected indigenous yeasts from the vineyard, takes place at a constant temperature of around 27°-28°C for 15 days. Skin maceration lasts from 15 to 60 days depending on the tank. After racking, the wine is stored in oak barrels of 5 hl and 15 hl, none of which are first-use. The spontaneous malolactic fermentation lasts about 13 days. Aging takes 30 months, with at least 24 months in wood. The wine is blended in stainless steel and bottled without filtration in July.


The wine has an intense ruby red color, appearing rather dense. On the nose, it is rich and persistent with hints of crunchy red fruit, floral elements, notes of graphite, with a subtle spiciness. On the palate, it feels warm, with soft tannins well integrated into the body of the wine, avoiding excessive dryness. The freshness gives the wine liveliness and ensures its longevity. It evokes aromatic and balsamic herbs in the aftertaste.


Certainly a wine for rich and unctuous dishes based on meats, game, and typical winter mountain cuisine. It also pairs well with aged cheeses.

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: Spur-pruned Cordon
Planting Density: 3000 vines/ha

Grape Yield: 50 quintals/hectare
Wine Yield: 55-60%
Production: 4000 bottles