Produced from a blend of Casavecchia and Pallagrello Nero cultivated on the slopes of the Trebulani mountains near Pontelatone in the province of Caserta. Here the altitude is around 148m and the terrain mostly volcanic. Fermentation takes place in stainless steel with maceration on the skins for around 10 days. Eight months in tank and a further six in bottle before release.
Settimo
12.5%
