Area of Production: The hills of Sannio
beneventano.
Vineyards Location: 300 slm.
Grape: Barbera 100%.
Type of Land: Clayey limestone.
Vineyard Exposure: South.
Vintage Time: Second week of October.
Vinification: Maceration of grape.
Fermentation: Temperature Control.
Ageing: Steel container and in bottle.
Alcoholic Strength: 13,5% Vol.
Total Acidity: 5,00 per thousand.
Sugar Residue: Traces.
Dry Extract: 32,00.
Bottling: Historical bordolaise, natural cork.
Organoleptic characteristics: Red ruby colour
with bouquet
of floral scent, flavour soft to the pallet.
Serving Temperature: 16 - 18° C.
Serving Suggestions: Meats and medium cheeses.
Preferred serving: Medium glass.