||90% Piedirosso, 10% Sciascinoso
||The exposure is mainly South on an altitude of 50 m a.s.l.
|Composition of the land
||The characteristic of soils inside the archaeological site of Pompei is volcanic and with a sandy texture.
||End of October, manual harvest.
||Vinification with long maceration on the skins at controlled temperature in stainless steel tanks.
||Refines for 12 months in French oak barriques and about 5 years in the bottle.
||Cold meats and aged cheeses. Pasta with meat sauces, mushrooms and truffles. Red meats and grilled game, long cooked meats.