Grape: Piedirosso
Origin: Sannio Beneventano – Campania
Hectares: 10
Altitude: 180-400 metres ASL
Vine Trainig System: Guyot
Planting Density: 4.000 vines per hectare
Average Age Of Vines: 10 years
Harvest Time: First ten days of November
Vinification Technique: Maceration with the skins for 12-14 days with little re- montage (pump-over)
Fermentation Entirely carried out in steel at 22-24°C
Malolactic Ferm.: Entirely carried out in steel
Ageing: Mostly in steel. Only 20% of the final blend is refined in French wood
Bottling: September of the year following the harvest

A ruby red wine with violet hues, the bouquet has sensations of small red fruits and cherries complemented by hints of violets. The palate is fresh and vibrant with young but not intrusive tannins.

Excellent with cod in all sauces, seafood soups, aubergine parmigiana, but also with red meats, cured meats and mild 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.