Winemaking:
Temperature-controlled skin maceration. Alcoholic fermentation in steel, aging
in French oak barriques for 14 months with subsequent maturation in the
bottle.
Vintage: 2017
Production Area: Baselice e Montesarchio
Ground Type: Clay and sandstones
Wineyard: 100% cabernet sauvignon
Altimetry: 1300/1800 feet asl
Cultivation Method:Plants with rows, spurred cordon
Harvest: Manual with rigorous selection on the
vineyard. First decade of October
Alcohol Content: 14,5%
SEerving Temperature: 18°
Annual Production:1500 bottle