Site: Volcanic soils from estate vineyards in the foothills of the Caiatini Mountains; the Casalicchio vineyard is clay and calcareous soil. Vine training is low espallier with Guyot pruning; plant density is 5200 plants/Ha.
Grapes: 100% Pallagrello Nero, an extremely rare grape
Fermentation and Aging: Fermented and macerated in botti - large oak ovals. Aged in stainless steel and French barrique for 6 months before being bottled and released.
Notes: Pairs well with grilled meats and fowl.