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

Soil
volcanic, rather loose, pumiceous.

Grape varieties
piedirosso

Cultivation
espalier up to a 600-mt altitude.

Harvest
manual harvesting in 20-kg crates starting from the 2nd week of October.

Vinification
destemming and crushing are followed by a 7-day maceration with the peels; alcoholic fermentation at a 23°-25° C controlled temperature and following malolactic fermentation.

Maturation
bottled starting from the spring after the harvest.

Refining
one or two months after bottling.