We collect the grapes by hand, and once in the cellar, the grapes are de-stemmed and then transferred to a concrete tank where spontaneous fermentation begins.
At the end of the maceration on the skins, the must is softly pressed and then returned to the concrete tank to complete the alcoholic fermentation.
When the alcoholic fermentation is completed, it is transferred to woods, in which it remains the time needed for the malolactic fermentation and refinement.
This time varies according to the characteristics of the vintage and grapes.
Proceeding with frequent and continuous tastings in order to decide when it is the right time to bottle it.
Then it rests again in the bottle before going on the market, among equally frequent tastings.
Wine Denomination Red Wine
Grapes Aglianico 100%
Sulphur treatment on bottling
Viticultural area Vulture
Vine age 25 yo
Yields 60 qt/ht
Vineyard aspect east and north-east
Soil mixture of clay and silicium
Vineyard management in organic conversion
Vine training double guyot
Harvested from 30th October through 15th November