Region: Grangnano della Penisola Sorrentino D.O.C.
Varietals: Piedirosso, Aglianico, Sciascinosso, and other indigenous varietals
Vinification: 5 day cold maceration, gentle pneumatic press, followed by fermentation at 22 degrees Celsius for 10 days. Bottled in November as a “new wine”.
Pairing: Perfect for pizza and melted cheese dishes