||An important part of the project is the enhancement of the cultural traditions of the area, starting from the recovery of ancient caves, dating back to 1600 and used by the Fathers Francescani.Questi natural caves carved out of the volcanic tuff, thanks to a perfect natural balance and temperature , constant humidity and ventilation, provide exceptional conditions for aging the wine, that rests in oak barrels francese.Tutte interlinked caves develop in the subsurface of the country by creating an underground route of great beauty and radiate from a delightful little square, easy call, typical of the local architecture. Easy, with its distinctive horseshoe shape resulting in the excavation of the caves in the tufa, collecting rainwater: it was in fact a kind of hollow, a kind of "bowl", a term which derives, in fact, the dialect expression "easy".
||The 26 hectares of land are distributed in the districts most typical and most renowned in the Vulture (Rionero, Barrel, Ripacandida, Maschito and Ginestra) with some old vines of more than one hundred years. The Vulture, which is the origin of those natural factors that determine the typical composition and maturation of the grapes. In fact, thanks to the volcanic nature of the soil, fertile and rich in particular minerals, the presence at depth of tuffaceous layers that act as reserves of water in periods of drought year (what the local farmers called "tuff nursing ") and the very special microclimate, the grapes are carefully selected and expertly finished, allow to obtain a strong wine with a strong personality, the precious ruby color and complex aromas.
||The exposure is prevalent in the west in the direction of the rows is 80% according to the maximum slope and the remainder in the transverse direction.
||All land which, although different in nature (sand, pozzolanic, medium texture and clay), have in common the layer of volcanic tuff and exposed soil and climate which allows the complete maturation of this which is one of the later varieties to harvest date (from mid-October to mid-November).
||The cultivation techniques are inspired by biological criteria and biodynamic that can boost the accumulation of water supply, as well as the content of organic matter.
||Harvest: Manual in boxes in the last week of November / first week of December when the fruit is ripening or drying due to the cold. It 'a modern interpretation of a style of Aglianico produced in the past in the area and that invokes a kind of product with only Amarone grapes Aglianico.
||Maceration of about 30 days being able to extract as much as possible is having a complete and abundant maturation of tannins.
||Ageing: in natural caves of volcanic tuff, or in barrels of French oak barrels for a period of at least 24 months and another 24 in the bottle.
||It goes well with dishes of great structure. Well preparations of meat and cheese from the great aromatic persistence. Also very good pairing with desserts made from melted cocoa