Produced with aglianico grapes. After the late harvest and the wine pressing, the 25-30 day maceration on grape skins in steel fermentation tanks starts. The process of maturation, which takes place in medium toasting barriques, lasts 12 months. An intense red colour and a scent of marmalade, cinnamon and liquorice make this wine unique.

Served at 18/20 °C
it is perfect with grilled meat.

Produced with aglianico, sangiovese and cabernet grapes. After the late harvest and the wine pressing, a 25-30 day maceration on grape skins in steel fermentation vats starts. The process of maturation in medium toasting barriques, lasts 10 months. A deep red colour and a perfume of plum and vanilla make this wine unique.

Served at 18/20 °C
it is recommended with grilled meat, legumes soup and ripe cheese.ti

Produced with falanghina grapes. After the harvest and the crushing, the must is made clear by static cold settling. The fermentation takes place at a controlled temperature and it lasts over twenty days. The process of maturation in steel fermentation tanks lasts a few months. A light yellow colour and an intense exotic perfume are the features of this wine.

Served at 8/10 °C
it is perfect with seafood, white meat and fresh cheese.

ROSATUM
ROSATO BENEVENTANO

Produced with aglianico and sangiovese grapes. After the harvest and the crushing, a short-lasting maceration and a following pressing take place. The fermentation takes place at a controlled temperature for over twenty days. After fermentation, the wine is transferred into steel tanks where it stays for a few months.

Ideal temperature: 8/10 °C
Fresh and perfumed, it is perfect with all kind of food, in particular with seafood and white meat.

MALETIEMPO
AGLIANICO BENEVENTANO

Produced with aglianico and sangiovese grapes. After the harvest and the wine pressing, a 14-16 day process of maceration on grape skins in steel fermentation tanks starts. Its features are an intense red colour and a blackberry perfume.

Served at 16/18 °C
it is recommended with meat and mature cheese.

FINILE
FALANGHINA BENEVENTANO

Produced with falanghina and garganeca grapes. After the harvest and the crushing, the must is made clear by static cold settling. The fermentation takes place at a controlled temperature. The process of maturation in steel tanks lasts a few months. Its characteristics are a golden yellow colour and an exotic and flowery perfume.

Served at 8/10 °C
it is exellent with seafood and cold plates.