Oenologist: Professor Leonardo Valenti and Doctor Stefano Ferrante
Grapes: 100% Aglianico
Vineyards location: Barile
Extension: 6000 vines per hectare
Orientation: West and South East
Altitude: 1200 ft
Vine training: Spur prune cordon
Soil: Sandy of volcanic origin
Total production (btls): 100,000
Vinification: Manual harvest. Grapes are de-stemmed then crushed softly. Total alcoholic fermentation at controlled temperature (75-77F) with maceration on the skin for 10/12 days. Pump overs are carried out 3 times a day plus delestages. Malolactic fermentation occurs immediately after alcoholic fermentation.
Ageing: 50% of the wine aged in 1-year old barriques and 50% in stainless steel for 12 months. Further 6 to 8 months in the bottle.
