Varietals: 90% Aglianico, 10% Sangiovese and Merlot
Vineyards: Hilly area, 200-650 metres above sea level, with southeastern and northeastern exposure
Soils: Clay and calcareous marl
Winemaking: The clusters are picked when they are perfectly ripe. After destemming and crushing of the clusters, the must ferments with an intense maceration with the skins. Malolactic fermentation follows in traditional oak casks and in second and third-use barriques.