Grape Variety:
100 % Aglianico.

Production Area:
our own vineyard at Lapio and Montemiletto.

Winemaking:
carefully selected grapes. Maceration on the skin for 15-18 days, fermentation at 28°C. Aged in French barrels and traditional Slavonian oaks for 24 months and then for additional 24 months in bottle.

Tasting Notes:
intense ruby colour with garnet reflections, pronounced complex nose with hints of black cherry, spicy scents of violet and tobacco, as well as, tar and mineral notes. Full-bodied, elegant, smooth, velvety and intense on the palate, with balanced tannins and aromatic intensity. Excellent cellaring potential, with bottle age adding to the wine’s complexity.

Food Pairings:
all roasted meats, beef fillet, rib-eye steaks, grilled lamb chop, game, spicy dishes, mushrooms, truffles and aged cheeses, such as aged provolone, parmigiano or gorgonzola.

Serve at 18° - 22° C.

Grape Variety:
100 % Aglianico.

Production Area:
our own vineyard at Pietradefusi on the top of Calore hills river.

Winemaking:
carefully selected and hand-picked grapes. Maceration for about 12 days and fermentation around 28°C. Aged in French oak barrels for 14 months and then for an additional 24 months in bottle.

Tasting Notes:
a deep ruby red colour, a blooming aroma of ample ripe cherries, sweet spices, plum, tobacco, pepper and tar. Supple and silky on the palate, with concentrated texture mellowed into body richness and ripeness. Sweet and fine tannins, long fruity, spiced and toasty finish. Excellent cellaring potential, with bottle age adding to the wine’s complexity.

Food Pairings:
all roasted and braised meats, game, wild boar, ragout, beef fillet, rib-eye steaks, grilled lamb chop, game, spicy dishes, mushrooms, truffles and aged cheeses, such as provolone, parmigiano or gorgonzola.

Serve at 18° - 22° C.

Grape Variety:
100 % Aglianico.

Production Area:
our own vineyard in Montemiletto.

Winemaking:
carefully selected grapes. Maceration on the skin for 8 days, fermentation at 25-28°C. Aged in American oak barrels for 8 months and then for a further 8 months in bottle.

Tasting Notes:
deep ruby red with violet rimmed, intense and attractive nose, black cherry and blackberry notes with spicy, toasty and smoky overtones, reminiscent of black pepper. Soft and elegant, long finish on the palate with notes of red fruit. Well structured, the wine will benefit from further cellaring.

Food Pairings:
ideal with meat-based soups, sausages, all kinds of roasted or boiled meat and aged cheeses.

Serve at 18-20°C.

Grape Variety:
100 % Fiano.

Production Area:
our own vineyards at Lapio and Montefalcione.

Winemaking:
juice is held on skins for several hours prior to gentle pressing to maximize the flavours. Fermented at cool temperatures with selected yeasts in stainless steel tanks. Aged on its lees for several weeks.

Tasting Notes:
light straw yellow colour and elegant perfumes with floral, fruity bouquet and pleasant mineral hints that aging enriches with resin sensations and honey flavours. On the palate, it is dry, elegant, with lively acidity, well-structured and balanced. Attractive for its aromatic persistence, exalting the long sensations of peach and ripe pear will reward a few years of cellaring.

Food Pairings:
as an aperitif serve with oysters, raw fish, lobster, scallops, seafood, shellfish, crustaceans, seafood risottos, Asian dishes and al fresco dining.

Serve at 10 - 12° C.

Grape Variety:
100 % Greco.

Production Area:
our own vineyards at Montefusco.

Winemaking:
grapes harvested at the end of October, due to the vineyard’s high elevation. Juice settled and fermented with selected yeasts at cool temperatures in stainless steel tanks. Aged on its lees for several weeks.

Tasting Notes:
the long ripening season ensures a brilliant, luminous, deep golden colour with flashes of gold and green. An outstanding, elegant and balanced wine with captivating fragrances of white flowers, minerals, citrus, white fruit, pear and apple overlaid by subtle honey. The fine acidity melds well in the richness of the body and in the long aftertaste of mineral and fruit.

Food Pairings:
shellfish, grilled fish, water buffalo mozzarella, Thai curry dishes, salmon, sea bass, grilled tuna or lemon-roasted chicken.

Serve at 10 - 12°C.

Grape Variety:
100 % Greco.

Production Area:
our own vineyards at Santa Paolina.

Winemaking:
grapes are harvested in the first two weeks of October. The must fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel for some months.

intense straw – yellow colour with rich and powerful fruity aromas of apricot, apple, peach and an attractive vegetal note. On the palate it is full bodied, soft and well balanced with an excellent acidity.

Food Pairings:
Ideal with hors d’oeuvres, shellfish, grilled fish dishes, buffalo mozzarella, chicken and cold meat.

Serve at 10-12°C.

Grape Variety:
100 % Falanghina.

Production Area:
grapes are harvested in the second half of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.

Winemaking:
alla vinificazione con macerazione a freddo delle uve raccolte manualmente nella seconda decade di ottobre, segue fermentazione a temperatura controllata del mosto decantato a freddo e accorto affinamento su fecce fini per qualche mese.

Tasting Notes:
pale yellow colour. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.

Food Pairings:
a wine for the whole meal equally at home with hors d’oeuvres, soups, fish dishes, cold dishes, water buffalo mozzarella and fresh cheeses.

Serve at 10° C.