Grape Variety: Piedirosso, Aglianico
 
Alcohol: 14% Vol
 
Vinification :The grapes are harvested in crates when fully ripe or slightly overripe in the second half of October. Destemming is followed by fermentation and maceration at a controlled temperature for circa 20 days. Extraction occurs via alternating delestage and post-fermentation maceration. After drawing off, soft pressing and preservation of the lees follows, awaiting malolactic fermentation. After further racking, natural clarification occurs,before the wine is transferred into second use barriques for 6 months. Aging in wood is followed by racking in steel tanks and bottling for a further phase of evolution in the bottle.
 
Colour : Ruby red

Bouquet :on the nose, it offers hints of red fruit in spirit and blackberry, with floral overtones of dried violets. Notes of dried fruit(carob),spices(cloves and licorice),chocolate,tobacco and caramel,complete its aroma. overtones of dried violets.
 
Taste:In the mouth, it has a full and pleasantly soft body, elegant and slightly astringent.