Grapes: Piedirosso max 85%, Aglianico max 15%
Production area: Comune di Trecase (NA), Bosco del Merlo and Tirone della Guardia.
Altitude: 220-350 mt above sea level.
Harvest: Manual harvest with grapes selection at the end of October.
Vineyards age: 15-25 years.
Training system: Guyot and Pergola Vesuviana.
Max Yield/H: < 55q
Vinification: Soft destemming press followed by complete fermentation at controlled temperature at 15°C. Soft crushing lees removal.
Aging: 14 months in small oak barrels and 3 months of refining in bottle.
Sensory analysis: Ruby red with garnet highlights. Nose of great complexity, recalling dark fruits, mint, delicate coffee and cocoa tones and tobacco against a mineral background. Full bodied, balanced, fruity and sapid, with elegant tannins. Endless finish.
Service temperature: 18-20°C.
Food pairing: Rich first courses, lasagne, roasted red meats, matured cheeses.