| Grapes Aglianico 100% |
| Growing system espalier |
| Pruning guyot |
| Vine density 6.5 t |
| Winemaking process pomace maceration by three daily pressing at maximum temperature of 22 °C; racking after 15-20 days |
| Transformation yieldless than 65% |
| Aging in barrels for about two years plus one year of bottle |
| Oenochimical values alcohol 13.50% vol total acidity 5.10-5.30 gr/lt dry extract 28.00-30.00 gr/lt |
| Tasting notes Color ruby red; full, long lingering and balanced palate with hints of spices, red fruit and tobacco |
| Food pairing in carafe at 18-20 °C it accompanies strong meat soups, mature cheese and salami, roast red meat and all strong taste dishes |
| Packing6 X 0,75 lt |
| Pallet: 95 box |
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