Aglianico grapes from the organically-farmed vineyard of Cannito about 175 metres above sea level are employed to make this spicy red. Hand-harvested from vines that were planted in the late 1990s, the grapes are gently pressed and fermented in stainless steel tanks, unoaked, the wine is aged for about a year prior to bottling. The nose shows fresh dark fruit aromas with sweet spicy notes, the palate is fruit-driven, spicy and quite full-bodied.
