Production area
Vesuvius, in the municipalities of Boscotrecase and Trecase.

Soil
volcanic, rather loose, pumiceous.

Vine varieties
coda di volpe (caprettone).

Cultivation
espalier up to a 600-mt altitude.

Harvest
manual harvesting in 20-kg crates starting from the 1st week of October.

Vinification
destemming and crushing are followed by a 12-hour cold soak at 7°-8°C, soft pressing and alcoholic fermentation at a 15°C controlled temperature.

Maturation
bottled starting from the spring after the harvest.

Refining
one month after bottling.