Production area
municipalities of Gragnano and Pimonte.

Soil
loose, lapillous

Vine varieties
piedirosso, aglianico and sciascinoso for a minimum 60% and traditional vine varieties for the remaining 40%.

Cultivation
espalier.

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

Vinification
destemming and crushing are followed by a 3-day maceration with the peels in rotofermenters, soft pressing and alcoholic fermentation at a 22° C controlled temperature.

Maturation
a fizzy, “new” wine, bottled as early as November and typical of the Neapolitan tradition.