The vineyard is located near the city of Benevento.
These 7 hectares are planted using the spurred cordon training system at a density of 2500 ines/hectare. Here, the grapes enjoy clayey soil, an elevation of 400 meters an da south/southeastern exposure

Technical Data:
PH: 3,40
Residual Sugar: 20 grams/liter
Acidity: 6,7 grams / liter
Dry Extract: 24.0 grams/liter

Winemarking:
Hand-harvested in September, the Falanghina grapes underwent a soft pressing upon arrival at the cellar. Fermentation took place in stainless steel tanks over a span of 20 days at 12-15ºC. It was left to age for a minimum of 2 months, then micro-filtered and refrigerated prior to bottling to stabilize the tartaric acid, then aged for an additional month in bottle.

Tasting Notes:
Straw yellow in color with green highlights, aromas of fresh cut flowers and green fruit come through on the nose.

Food Pairings:
Enjoy with most shellfish, grilled and fried fish, or, for the traditionalists, Mozzarella di Bufala.

Produced from 7 hectares of clayey soil vineyardslocated near Avellino at an altitude of 500 meters above sea level witha southwestern exposure. The vines are trained using the spurred cordon method at a density of 4500 vines/hectare.

Technical Data:
PH: 3,45
Residual Sugar: 2.0 grams/liter
Acidity: 6,5 grams / liter
Dry Extract: 22.0 grams/liter

Winemarking:
Harvested by hand in late October, maceration immediately) followed for 48 hours in stainless steel tanks. The juice then underwent alcoholic fermentation for 15 days in stainless steel tanks at a temperature of 20-22”C, as well as complete malolactic fermentation. It is aged in 2nd-use French oak barriques for 6 months, plus an additional 2 months in bottle . after the wine was micro-filtered and fined.

Tasting Notes:
This Aglianico is full-bodied with firm tannins and good acidity, rendering it a wine with excellent aging potential. As it ages, the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. On the nose, it expresses aromas of chocolate and plum.

Food Pairings:
Due to its richness, this wine pairs well with hearty meat dishes such as lamb and roast beef.