Contrada Salandra’s Piedirosso explores what is possible with this grape from this appellation. Composed of 95% Piedirosso and 5% co-planted ancient varietals (Ricciulella, Marsigliese, Colagiovanna) from the same two sites as the Falanghina.  Ungrafted and trained in the local pergola pozzuoli aka sylvoz.  Harvest is usually in mid- to late-October.  In the cellar, the grapes are destemmed and fermented in stainless steel.  Depending on the vintage, maceration lasts a staggering 30-45 days, practically unheard of for Piedirosso.  Aging on the lees is short, 3-4 months, but after that the wine sees another 20-24 months in stainless steel.  There is no fining or filtering.  The wine is released three to four years after harvest.