Rains until June. Dry season until harvest. Beautiful last days of ripening. Final length on the palate of red fruits, mint, grilled meats and grapes. Year with incessant rains. Unlike in the ’92, the maturation of the grapes has not been affected with much thinning.


Production area: San Cipriano Picentino (SA)
Soil: medium composition, rich in texture. Exposure to south-west, hills.
Vineyard area: total extension of 4 hectares
First year of production: 1991
Number of bottles produced: 6500
Grapes: Total personal ownership
Blend: 10% Aglianico, 30% Merlot, 60% Cabernet-Sauvignon
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new barriques made of Nevers and Allier oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 12,8% vol. Ac. Tot. 4.9 gr/lt. Dry extract 28.5 gr/lt. PH 3.6.