70% Piedirosso (locally known as per ‘e palummo) and 30% Aglianico
Zone of origin:
Ravello and Scala
Exposure and altitude:
Coastal terraces set 300/400 metres above sea level with south/south-west exposure
Pergola and/or atypical radial, espalier
5000-7000 vines per hectare
Grape harvest yield per hectare:
Approx. 6 tons per hectare (1.3 kg per plant)
Last ten days of October. Hand-picked.
The grapes are harvested when fully ripe and are destemmed and crushed before undergoing fermentation with intense maceration for 20 days, followed by malo-lactic fermentation and development in new French oak barriques
Maturing technique and duration prior to bottling:
12 months in new French oak barriques
Red with garnet hues, intense aroma of forest fruit jam. Smooth and well-balanced taste with a liquorice, vanilla and spicy finish.