Regular vintage from a climatic point of view. Harvest started in mid-September. A very young wine, with a great concentration of fruits. Currants, blackberries, soft fruits, with deep notes. Mellow tannins. Perhaps, for its balance, the most elegant Montevetrano.


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-downss. 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 13,5% vol. Ac. Tot. 5.1 gr/lt. Dry extract 35.8 gr/lt. PH 3.7.