Production area:
Area within the Taburno DOC appellation
Exposure and altitude:
Hilly-area, 350 metres above sea level, south-east exposure
Soil type:
Clayey and calcareous marl
Vine training system:
Espalier (Guyot)
Vineyard density:
4500 vines per hectar
Harvest time:
First ten days of October, manual harvest
Vinification
The clusters are harvested when they are perfectly ripe, destemming and crushing, fermentation with maceration with the skins for 30 days. Malo-lactic fermentation and ageing in new oak barriques
Organoleptic characteristics
Intense red colour. Fruity aroma. Concentrated in the mouth with a fresh flavour of fruit and oriental spices
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