Varietal: 100% aglianico

Vol: 14%.

Production area: Taurasi.

Production technique: wine produced only in the most favorable years, from carefully selected grapes harvested in the first week of November. Vinification is artisanal. Maceration on the skins, takes place in chestnut vats, in a temperature-controlled environment and lasts for more than 20 days. Daily and manual pumping over, according to artisanal criteria, is carried out until racking. The wine completes maturation for about 16 to 18 months in chestnut tonneaux, then in stainless steel containers and finally bottle-aged for about 6 to 8 months.Unfiltered, very low sulfite content, not clarified with animal-derived adjuvants.

Grape Variety: 100% Aglianico

Vol: 13.5%

Production area: Taurasi

Production technique:
The grapes, after careful harvesting in late October, are vinified using artisanal techniques with maceration on the skins for more than 20 days.
After fermentation, the wine matures for about 12 months in second-passage oak barrels. It then completes its aging in steel and bottle aging.
Unfiltered, very low in sulfites, not clarified with animal-derived adjuvants.

Varietal: 100% Aglianico
Vol: 14%.
Production area: Taurasi
Production technique:
Wine produced only in the most ‘favorable years, from grapes carefully selected and harvested, in the first week of November.Maceration on the skins,takes place in chestnut vats, in a temperature-controlled environment and lasts for over 20 days. Traditional daily pumpovers are carried out until racking using manual techniques. After completion of fermentation, the wine matures for about 6 to 8 months in chestnut tonnoaux and brief passage in oak barrels. Then in stainless steel containers and suitable bottle aging. Unfiltered, very low sulfite content, not clarified with animal-derived adjuvants.

Varietal: 100% Aglianico

Vol: 13%.

Production area: Taurasi and neighboring municipalities.

Production technique:
After careful harvesting in late October, the grapes are vinified with maceration on the skins for more than 15 days with daily manual pumping over. Once fermentation is complete, the wine remains to mature for a few months in chestnut barrels, then in steel and suitable bottle aging.
Unfiltered, very low in sulfites, not clarified with animal-derived adjuvants.

Varietal: Aglianico (85%), other (15%).
Vol: 14%.
Production area: Taurasi and neighboring municipalities.
Production technique:
Wine produced only in the most favorable years, from carefully selected and harvested grapes, late October, early November.
Traditional vinification. Once fermentation is complete, the wine remains for 5/6 months in stainless steel containers before bottling.
Unfiltered, very low sulfite content, not clarified with animal-derived adjuvants.

Varietal: Aglianico 85 %,other 15%

Vol: 12.5%

Production area:
Taurasi and neighboring municipalities.

Production technique:
The grapes, after harvesting in mid-October, are vinified with maceration on the skins for about 12 days in order to obtain a good color extraction, without weighing down the tannic structure and maintaining a good aromatic freshness.
Very low sulfite content.

Varietal: 100% Aglianico
Vol: 14%.
Production area: Taurasi and neighboring municipalities.
Production technique:
Grapes harvested in late October, early November at full phenolic ripeness. After crushing with simultaneous separation and discarding of stems it remains in fermentation and maceration for about 18/22 days.

Grape variety: Aglianico di Taurasi

Production technique:
MUST is made by cooking fresh grape must. After a brief cold settling of the must, it is slowly cooked (usually 6 to 8 hours) to obtain at the end of cooking a reduction of the initial product by about a quarter. Ideal for desserts, sorbets and slushies. Excellent in combination with cheeses, meats and traditional local dishes.