PRODUCTION AREA: Barile, Basilicata, the vineyards extend along the slopes of Mount Vulture at 540 meters above sea level. VINEYARD: Three hectares of organic vineyards, 6,200 vines per hectare. HARVEST: Early November, hand-picked using small crates. VINIFICATION: Fermentation at a controlled temperature not exceeding 25°C (77°F) with the use of delestage. Second malolactic fermentation in wood for 30 days. Aged for 12 months in wood with regular batonnage. Blended during the winter. AGEING: The minerality of the volcanic soil in which the vines grow contributes to an aging period of up to 10-15 years. CHARACTERISTICS: Ruby red in color, it offers aromas of ripe fruit, undergrowth, and moderate spice. On the palate, it is dry, well-tanned, harmonious, and elegant.