Grape: Aglianico
Origin: Sannio Beneventano – Campania
Hectares 50
Altitude: 100-400 metres ASL
Vine Trainig System: Guyot
Planting Density: 3.500 vines per hectare
Average Age Of Vines: 15 years
Harvest Time: First ten days of October
Vinification Technique: Maceration on the skins for 7 days with little remontage
Fermentation: Entirely carried out in steel at 22-24°C
Malolactic Ferm. : Entirely carried out in steel
Ageing: Mainly in stainless steel, only 20% of the final blend is aged in French wood
Bottling: December of the year following harvest

A wine of intense colour with violet hues. On the nose, cherry sensations blend with spicy ones. The palate is embracing and intense with full but silky tannins.

First courses with meat sauce, soups, and pasta with legumes, roasted or braised red meats, hard and mature cheeses.

The grapes come from a selection of vineyards spread across the different terroirs of the Janare estate, with the exception of the alluvial valley floors. Just like con- ducting an orchestra, where it is the conductor’s task to guarantee absolute harmony to the whole by ensur- ing that each component gives its best, here the work consists of selecting, in each vintage, the best grapes from different soils, morphologies and microclimates – the volcanic soils of the ignimbrite, the river terraces and the ancient black soil of the marly hills – with the result of unfailing constancy of character and quality, which our valley is always able to ensure.