Classification: D. O. C.
Grape variety: Piedirosso 80 %, Aglianico 20%
Type of soil: Volcanic – sandy
Training system/pruning: Guyot, at 600 m.s.a.l.
Yield for hectare: 6.000 kg
Alcohol content: 13 %
Colour: Intense ruby red
Bouquet: Intense, ample and consistent
Fruity with persistent notes of plum, cherry and strawberry jam, spice notes in particular pepper and liquorice,balmy notes.
Palate: Full-bodied, pleasant and elegant, dry and persistent. Balanced, harmonic and soft. Endowed with refined tannins.
Serving temperature: 18° C
Food affinities: Sausages and Neapolitan “friarielli” jumping balsamic reduction, roast of red meats, game, truffled foods and cheeses.