A typical and characteristic red, produced with Piedirosso and Aglianico grapes, harvested and selected entirely by hand in the first ten days of October. Following the crushing and destemming, the must ferments for 10-12 days with maceration on the skins. At the end of the malolactic fermentation, the wine is aged for 8 months in French oak barriques. In the Red Amalfi Coast the fruit is exalted to the maximum, to go admirably to complete a sip with a sapid and mineral character, modeled by the calcareous soils on which the vines grow and by the saltiness coming from the Tyrrhenian Sea. In fact, it originates in vineyards located in the municipalities of Cetara and in the Raito di Vietri sul Mare hamlet, in the province of Salerno.

Tasting Notes

In the glass it has a very bright ruby red color. The nose is characterized by notes of morello cherry and light hints of black pepper. The taste is balanced and persistent with beautifully elegant tannins.

Pairings

In general, it lends itself well to accompanying first and second courses of meat and red or vegetable sauces such as a tasty eggplant parmigiana or a simple caprese ravioli.