Rosso IGT Campania
Harvest was in late October/early November at yields of 5,000 kg/ha (about 30hl/ha). Spontaneous fermentation in stainless steel with 15 days of maceration. Aged between stainless steel and large chestnut cask for 3 years. After a wide filtration, it was bottled aged for an additional year and released in January 2017. 4,000 bottles made.