Production area:
Area within the Taburno DOC appellation
Exposure and altitude:
Hilly-area, 200-650 metres above sea level, south-east and north-east exposure
Soil type:
Clayey and calcareous marl
Vine training system:
“Raggiera” and/or espalier (Guyot)
Vineyard density:
2000-3500 vines per hectare
Harvest time:
Mid-October, manual harvest
Vinification
he clusters are picked when they are perfectly ripe. After destemming and crushing of the clusters the must ferments with an intense maceration with the skins
Organoleptic characteristics
Red colour with ruby reflections. Fresh violet and raspberry notes, good acidity and well blended tannins
digital agencyneikos