Production area
Castelfranci in the province of Avellino, in the area of Taurasi.

Soil
clayey calcareous

Vine varieties
100 % aglianico

Cultivation
vineyards on high hills, 450 mt ASL.

Harvest
manual harvesting in 20-kg crates starting from the 1st decade of November, with following hand selection.

Vinification
destemming and crushing are followed by a 7-day maceration with the peels. Alcoholic fermentation at a 26°C controlled temperature and following malolactic fermentation.

Maturation
matured for 12 months in French durmast barriques.

Refining
6 months in the bottle.