A year structurally lighter, weather changes, irregular rainfalls. Sugars are lower, acidity is higher. Deep color, blackberry jam.


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: 21 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. 5 gr/lt. Dry extract 28 gr/lt. PH 3.5.