Varietal: 60% Nerello Mascalese, 30% Nerello Cappuccio, 10% Nocera
Winemaking: The vines, which are 6 to 50 years old, are trained in free-standing bush (Gobelet system) and espalier system; they sit 250 meters (850 ft) above sea level. The soil formation is calcareous rock and clay. 5000 plants per hectare. Yields per hectare: 60 quintals. The manual harvest takes place during the first two weeks of October.
The fermentation, induced exclusively by indigenous yeasts, lasts around 15 days, with frequent manual punching down of the cap.
The wine is then aged for 12 months in tonneaux and barriques,