Grape varieties:
50% Piedirosso (locally known as per ‘e palummo) and 50% Aglianico
Zone of origin:
Furore and neighbouring municipalities
Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with southerly exposure
Soil composition:
Dolomitic-limestone rock
Cultivation system:
Pergola and/or atypical radial, espalier
Plant density:
5000-7000 vines per hectare
Grape harvest yield per hectare:
Approx. 6 tons per hectare (1.3 kg per plant)
Harvesting time:
Last ten days of October. Hand-picked.
Vinification technique:
The grapes are harvested when fully ripe and are destemmed and crushed before undergoing fermentation with intense maceration for 30 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
Organoleptic characteristics:
Red colour with dark ruby hues, intense aroma of black forest fruits, blackberries, blackcurrants and blueberries. Smooth, well-balanced taste with an aromatic finish of brushwood and spices
Contains Sulfites - Product of Italy