Vines here are more like vine-trees, with a trunk in the middle, and numerous radiating (cf. raggiera) outward shoots; they look like bush vines on a pergola. The local name of this vine training is called raggiera avellinese.
Native yeast with spontaneous fermentation. Hand-picked grapes are crushed and then lightly pressed by hand in a small basket press. Fermentation and then elévage takes place in open chesnut tini, 12 months in large 500 Liter puncheons, then 12 months in large wooden botti grandi (50HL). Finally, a minimum of 24 months in bottle before release. No sulphur added.
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