Format: 0.75 L
Grape Variety: 90% Piedirosso, 10% Aglianico
Soil: Volcanic sandy soil
Training System: Guyot, grown at an altitude of approximately 200–400 meters above sea level
Yield per Hectare: 8,000 kg
Harvest: Hand-picked, late September
Vinification: Stainless steel tanks
Alcohol Content: 12.5% vol.
Born from five native Vesuvian grape varieties: Caprettone, Falanghina, Greco, Piedirosso, and Aglianico. Grandmother Benigna preserved not only Piedirosso but also Aglianico, a grape variety that had been largely forgotten and remained scarcely cultivated on Mount Vesuvius. The new generations have rediscovered and enhanced this heritage, bringing renewed attention to one of the most historic red grapes of the Vesuvian area.