“…one bottle for each plant, and the barrels planted in a four centuries old cellar.”

Back to the ground and face to the north, winery is in the historic centre of the village, with stone walls of four centuries ago.
The fermentation begins in iron with ambient yeasts and it ends in wood barrels, mainly french oak of 550  and 1000 litres.
After bottled, wine ages some months more in the cellar 
before being commercialized as Cilento Dop.

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