||The soil is calcareous, slightly clayey, pebbly and tendentially dry.
||The grapes, which come from the first vineyard planted with Nero di Troia, are harvested by hand in small crates with careful selection of grapes, de-stemming and further selection on the sorting table.
||The fermentation in steel tanks starts spontaneously as a result of the native yeasts. Long maceration of the skins with frequent “remontage” (pumping must over the cap of grape skins) and temperature controlled at 26 °C. Gentle crushing of the pomace.
||In barrels of 700 and 2500 litres with malolactic fermentation.
||It pairs impressively with roasted meat and aged cheses.