Positioned at the foot of Mount Vulture (an ancient extinct volcano), the vineyard is in the heart of production from the Aglianico del Vulture area. Manually harvested with small crates the last week of October and is normally one of the latest harvests in Italy. The Aglianico is de-stemmed and crushed in small batches and then fermented in stainless steel with a maximum temperature controlled to 22-24° C. Malolactic fermentation takes place within 100% new French oak barriques and matured for 12 months. The wine is aged in the bottle for an additional 6 months before being released to the market.

Smoke leads to sandalwood and herb infused flavors of raspberry jam and green olives. A long finish promoted by volcanic soils and high altitude, Aglianico vineyards offers the most complex varietal example from the region.