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.
Vino dal colore intenso con sfumature violacee. Al profumo le sensazioni di ciliegia si fondono a quelle speziate. Il gusto è avvolgente e intenso con tannini pieni ma setosi.
Primi piatti al sugo di carne, zuppe e paste con legumi, carni rosse arrosto o brasate, formaggi a pasta dura e stagionati.
Superficie vitata: 50 ettari
Sistema di allevamento: Guyot
Densità impianto: 3500 Piante per ha
Periodo di raccolta: Prima decade di 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: Prevalentemente in acciaio, solo il 20% del blend finale affina in legno francese.
Imbottigliamento: Dicembre dell’anno successivo alla vendemmia
| Uve: | Provenienza: | Grado alcolico: |
| Aglianico 100% | Sannio Beneventano – Campania | 12,50 % |
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