There is no shortage of indigenous grape varieties in Campania. Among the red grapes, Piedirosso is one of the most popular. Locally, it is also called Per e Palummo because of the peculiar colour of its peduncles, which at full ripeness resemble the legs of pigeons. In this case, Piedirosso is used in equal measure with Aglianico, a noble grape variety that finds its homeland in the warm regions of our Meridione. Produced in Furore, and in the neighbouring municipalities, this wine comes from grapes harvested in the estate's picturesque vineyards overlooking the sea. The harvest, obviously manual, takes place in the second ten days of October. The grapes arrive at the winery intact and, after destemming and crushing, undergo fermentation with maceration lasting 12 days. Then, after racking, malolactic fermentation takes place and the wine is transferred to second-passage French oak barriques. for the delicate maturation phase. It takes about six months for the wine to be ready for bottling and subsequent release. Red in colour with ruby highlights, the nose reveals a characteristic aroma of ripe cherries and liquorice. In the mouth, it reveals a wine characterised by a smooth taste, with a pleasant finish reminiscent of spicy notes.