||The origin of this grape has always been uncertain. Also students as Molon (1906) classified it as a “Sangioveti” variety. Today it is sure that the two grapes have nothing in common. Cultivated mainly in Abruzzo and the other regions of centre south Italy.
|Composition of the land
||Deep, finely-textured, moderately alkaline, very calcareous. Clayey surface layer.
||Beginning of November. Harvest method: Hand-picked in crates.
||Fermentation: container: stainless steel tanks.
||6 months in medium-toasted French oak barrique.
||Opulent fruit. Ideal for roasts, game, strongly flavoured dishes and mature cheese.