Description
Grape variety: 90% Nerello Mascalese, 10% Nerello Cappuccio, harvested by hand from prephylloxera vines over 120 years old
Vineyard training system: Traditional bush-trained (alberello)
Vineyard altitude: Approximately 700 m above sea level
Soil: Volcanic with sandy and mineral-rich composition
Vinification: Short skin maceration followed by temperature-controlled fermentation lasting around 10 days; completes malolactic fermentation
Yield per hectare: Extremely low, reflecting the age and rarity of the vines (approx. 3,700 bottles/year)
Harvest period: Early October
Aging: Aged for at least 14 months in 700-liter French tonneaux, followed by 1 month in stainless steel and about 20 months in bottle
Color: Deep ruby red with garnet reflections
