Site: Volcanic soils from estate vineyards in the foothills of the Caiatini Mountains; the Cesone vineyard is clay and calcareous soil. Vine training is low espallier with Guyot pruning; plant density is 5200 plants/Ha.
Grapes: 100% Casavecchia, the most important native grape in Caserta province.
Fermentation and Aging: Trebulanum is fermented in stainless steel after a maceration of 22 days. Aged in New French barrique for 12 months, then rests in bottle for 8 months before being released.
Notes: Trebulanum is a unique, blue-blooded wine with ancient origins and long life. Pairs well with grilled beef or lamb.