Production area: Tramonti
Grape variety: aglianico, tintore and piedirosso
Climate: cool, with great temperature changes
Altitude: 300 – 600 m a.s.l.
Terrain: thin superficial layer of red clay and volcanic ash over Dolomite limestone
Exposure: south-east on steep terraced hills
System of cultivation: guyot rows and unusual radial system “pergola” with ungrafted vines
Harvest time: end of october
Vinification: stainless steel
Wine maturation: in steel and in oak barrels for 18-24 months; 2 – 3 months in bottles before the commercialization
Organoleptic properties: – colour: ruby red
– nose: an immediate ascent of red fruits and violets followed by notes of spices and tobacco
– palate: refreshing, mineral, supple, well-balanced, with a fairly persistent finish
Alcohol content: 13,5% vol.
Food pairings: red meat, medium-aged cheese, but ideal to be paired with seafood too