Grape blend: red berries from growers in Crecchio where vinification occurs.

Harvest:by hand, late-September.

Vinification: soft crushing of the grapes and slow fermentation to safeguard the aromatic profile.

Second Fermentation: in Tocco da Casauria, on the slopes of Mount Majella and Mount Morrone. The bottles are stacked at a temperature of 12–16 °C, in the Cantina Diffusa Fausto Zazzara cellar caves. Ageing on the lees for 24–60 months for further refinement. The bottles are then finished with remuage and disgorgement by hand.

Sensory Profile: tempting touches of mildly tart wild black cherry.