Greenhouse effect: scarce rains. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Purple color, with a sweet scent of cassis, violets, minerals and tobacco. Dense and harmonious. Harvest starting at the end of August.
Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.