A very difficult season. Most of the summer was marked by exceptional rainfalls. Despite the 2002 harvest in Italy has been one of the most difficult of the recent years, however we have obtained, even if we did not expect to produce and sell anything, a small high quality production. The harvest began in late September.


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%. 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. 5.1 gr/lt. Dry extract 31,25 gr/lt. PH 3.7.