Cilento sits at the very south of Campania. The terrain is dramatic here, with the Apienne mountains rising dramatically out of the sea to around 1200m. While a warm area, this is moderated by the altitude and coastal influence.

Aglianico (65%), Barbera (20%), Piedirosso (15%).

The grapes are estate grown, coming from mostly old vines (over 60 years old, planted in 1955), on silicon rich clay soils.

The wine is fermented in stainless steel, with a 5 day maceration on skins, before being aged in Tonneau (French oak barrels) for 10 months.

Bottled with minimal added sulphur.