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Rosso Campania IGP
Aglianico, Cabernet Sauvignon, Montepulciano d’Abruzzo, Sangiovese.
Area of production
end of october.
gentle pressing of the grapes; maceration from 10 to 15 days. Fermentation in stainless steel vats at controlled temperature. Malolactic fermentation in stainless steel vats.
french oak barriques for 6 months.
high purple red with ruby reflections.
bouquet of small berries, blackberry and plum blossom
with delicate floral (pink) and vegetable notes (tea leaf), embellished with liquorice, graphite and wild memories.
impressive, elegant, austere taste, supported by polished tannins and a vibrant mineral-acid vein.