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 intenso, profumo netto, frutta rossa, di buona struttura, armonico.
Primi piatti al sugo di carne, zuppe e paste con legumi, carni rosse arrosto, formaggi a pasta dura e stagionati.
Superficie vitata: 50 ettari
Sistema di allevamento: Guyot
Densità impianto: 3500 Piante per ha
Periodo di raccolta: 20 settembre – 10 ottobre
Tecnica di vinificazione: Diraspa - pigiatura e macerazione a temperatura controllata per 7 giorni
Fermentazione: in acciaio
Fermentazione malolattica: Interamente svolta in acciaio
Invecchiamento: in acciaio
Imbottigliamento: mese di aprile successivo alla vendemmia
| Uve: | Provenienza: | Grado alcolico: |
| 60% sangiovese 20% Aglianico 20% altri cultivar a bacca rossa | Sannio Beneventano – Campania | 12,5 % |
Uve: 60% sangiovese 20% Aglianico 20% altri cultivar a bacca rossa
Provenienza: Sannio Beneventano – Campania
Grado alcolico: 12,5%
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