||80% Aglianico, 20% Piedirosso
||Tenuta di “San Castrese” (“San Castrese” Estate), Sessa Aurunca
||Volcanic, rich in phosphorus , potassium, and microelements.
||"Aglianico”: from around October 20th to the end of October; “Piedirosso” : around October 10th – October 20th.
||Destemmer-crushing, followed by the maceration of the dregs of pressed grapes at a temperature of 25 / 26°C for about 20 / 25 days. During the fermentation, there frequent pumpoers and delestages. After the alchoholic fermentation, there is the malolactic fermentation.
||50 % in Allier oak barriques; 50 % in Slavonian oak for 10 / 12 months.
||Leg of lamb with wild fennel.