Production area
municipalities of Boscotrecase and Terzigno.

Soil
volcanic, rather loose, pumiceous.

Vine varieties
coda di volpe del vesuvio (caprettone).

Cultivation
espalier up to a 600-mt altitude.

Harvest
manual harvesting in 20-kg crates starting from the 4th decade of September.

Vinification
after the crushing, the must is immediately separated from the peels; following a first part of alcoholic fermentation in open vat, it is cooled to 0° C with a 5-day pause, it is made limpid and then sent to the pressure tank for the foaming.

Refining
one month after bottling.