| Grape varieties |
50% Aglianico, 50% Piedirosso |
| Origin |
Furore and neighbouring municipalities. Altitude: 200-550 m a.s.l. Exposure: south/south-west. |
| Soil composition |
Dolomitic-limestone rock. |
| Harvest |
Second ten days of October. Hand picked. |
| Vinification |
The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo fermentation with maceration for 12 days, followed by malo-lactic fermentation and development in French oak barriques in their second year of use. |
| Ageing |
6 months in French oak barriques in their second year of use. |