Coltivata sulle colline vocate del Sannio beneventano, in un terroir estremamente articolato dal punto di vista dei suoli, caratterizzati prevalentemente da terrazzi alluvionali, pianori vulcanici su tufo grigio e colline antiche su marne.
Colore rosso rubino carico, fruttato, gradevole, vinoso, intenso.
Primi piatti al sugo di carne, zuppe e paste con legumi, carni rosse arrosto o brasate, formaggi a pasta dura e stagionati.
Superficie vitata: 100 ettari
Tipologia dei terreni: Calcareo argilloso
Sistema di allevamento: Guyot e Cordone Speronato Basso
Densità impianto: 3500 Piante per ettaro
Periodo di raccolta: 1 - 10 ottobre
Tecnica di vinificazione: Macerazione sulle bucce per 7 giorni con pochi rimontaggi
Fermentazione: Interamente svolta in acciaio a 22-24 °C
Ferm. Malolattica: Interamente svolta in acciaio
Invecchiamento: in acciaio.
Imbottigliamento: Mese di febbraio successivo alla vendemmia
| Uve: | Provenienza: | Grado alcolico: | Temperatura di servizio: |
| Aglianico 100% | Sannio Beneventano – Campania | 12,50% | 18-20°C |
Uve: Aglianico 100%
Provenienza: Sannio Beneventano – Campania
Grado alcolico: 12,50%
Temperatura di servizio: 18-20°C
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