The 2016 season was characterized by particularlymild weather. A cool spring promoted perfect ripening of the grapes, without any stress, and a very good balance between sugars and acidity.
PRODUCTION ZONE: 6 hectares under vine in the municipality of Maschito, an area considered one of the best in Vulture.
ALTITUDE: 600 metres above sea level.
TYPE OF SOIL: Soils of volcanic origin.
TRAINING SYSTEM: Guyot.
HARVEST: From the last ten days in October to early November.
WINEMAKING METHOD: Pre-fermentation maceration of the clusters at 5 °C for 10 days, followed by fermentation with native yeasts for 10–15 days, at a temperature of 26 °C. Post-fermenting maceration of 7-10 days
AGEING: Having undergone malolactic fermentation in first and second passage barriques the wine is returned there after racking to age for 14-18 months. After ageing and before being bottled, the wine is aged for a further 12 months in barrels As set down in the regulations, the wine is bottle aged for one more year before being put on the market.
SENSORY PROFILE: Vibrant, glowing ruby red colour and a generous, complex nose with distinct hints of morello cherry and echoes of vanilla, with a warm, spicy finish. A truly strong personality for a wine with amazing balance and silky tannins, that linger but in just the right measure.
RECOMMENDED CELLARING: Lay down for 20 years in a cool, dark cellar.
FOOD PAIRING: Boar with juniper, mature Lucania Pecorino cheese.