Grape: Sangiovese 80 %, Aglianico 20%
Origin: Sannio Beneventano – Campania
Hectares 25
Altitude: 100-400 metres ASL
Vine Trainig System: Guyot
Planting Density: 3.500 vines per hectare
Average Age Of Vines: 25 years
Harvest Time: Sangiovese, last ten days of September – Aglianico, mid-October
Vinification Technique: Maceration with the skins for 15 days with limited remontage (pump-overs)
Fermentation: Entirely carried out in steel at 26-28°C
Malolactic Ferm. : Entirely carried out in steel
Ageing: The final blend is aged in small, second-passage French wood for 12 months, after which it is refined in cement vats for at least a further 12 months
Bottling: December, three years after 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.

Pappardelle with ragout or other meat sauces, stuffed pasta, steaks, and grilled red meats, but also cured meats and well-aged 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.