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This wine is made entirely from Aglianico grapes, sourced from the Montemarano province in Avellino. The vines from which these grapes are harvested have an average age of 18 to 22 years and are situated at an elevation of 480 to 510 meters above sea level. The soil in these vineyards is calcareous clay.
The winemaking process involves macerating the skins for 15 to 20 days in steel tanks. The wine is then aged in a mix of 30, 50, and 80-hectolitre oak casks, as well as French oak barriques, for a period of 48 months. After this extensive aging in wood, the wine is further matured for an additional six months in the bottle.