Production Area:
Selected vineyards on the slopes of Vesuvius.
Winemaking:
The grapes are vinified with maceration on the skins for approximately 6 days, then fermented at 25°-28°C. This wine is aged in French oak barrels for at least 8 months and is further refined in the bottle prior to release for sale.
Best served at:
18-20 °C.
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