Greenhouse effect: scarce rains. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Thinning in the first 10 days of August, more tardive than in previous years. Big accumulation of sugars and low of anthocyanins. Harvest start in early September. Unique, delicate, flavor profile of berries. A wine with an extraordinary purity, and with very well integrated tannins, acidity, wood.


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 (60% Cabernet Sauvignon, 30% Merlot, 10% Aglianico).
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: 8/12 months in 225lt new 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.