This remarkable expression of Aglianico comes from a selection of their best fruit. The wine is fermented on the skins as alternate layers of whole bunches and destemmed grapes for two months in tini, before eight months of ageing in earthenware amphorae. The result is an Aglianico of uncommon perfume, delicacy and finesse that even in the context of this producer, stands out as thrillingly unique.