The wine on the palate is concentrated and dense. The nose has aromas of ripe red fruits, cherry, spices and chocolate. The barrique supports the aromas without covering them.

Fine red wine whose vineyards grow on volcanic soil, on the hills of Taurasi. The name of this wine is due to the longevity of the vineyards from which it is made, which are 200 years old. Bicento literally means “twice a hundred”.

The grapes are harvested by hand and arrive at the company transported in small 20 kg boxes. They are subjected to crushing and pressing and are left to macerate for approximately 20 days in stainless steel silos, where they undergo the alcoholic fermentation process. At the end of fermentation, the wine obtained is separated from the skins and left to refine in new 2.25 HL French oak barriques for a period of 12 months.

The wine goes well with red meat dishes, game, aged cheeses, meat and vegetable soups.

100% Aglianico. Cold premaceration. Maceration with replacment for about 20 days. Fermentation with starter yeasts, malolactic fermentation. Fining in barrels. French oak barrel 225 l, first passage, 14 months.

Brilliant red color with spicy taste typical of maiatica, cherry of Taurasi.

Wine goes with red meat dishes, game, aged cheeses, dishes prepared with meat sauce.

100% Aglianico. The grapes are harvested by hand and transported in small boxes of 20 kg. They are subject to light pressing, maceration for about 20 days in steel silos, which are subject to the process of alcoholic fermentation. At the end of fermentation, the wine is separated from grape skins and refine in new french oak barrel 225 hl for a period between 12 and 18 months.

Brilliant red color with spicy taste typical of maiatica cherry of Taurasi.

Wine goes with red meat dishes, game and aged cheeses, dishes prepared with meat sauce.

Blend: Aglianico, Piedirosso, Sciascinoso. Light pressing of whole clusters. Static cold clearing, fermentation with selected yeast at controlled temperature. Aging in stainless steel and brief passage in oak barrels.

Fresh, well balanced and structured. Fruity on the palate, with notes of maiatica cherry of Taurasi, Avellana nut, M Montella chestnut, Avellino chestnut, wild plums and blue raspberries.

Match with cheeses, white meat, crustaceans, mollusks.

100% Aglianico. Maceration for about 20 days. Partial fermentation with autochthonous yeast starter, completed in French oak. Refined in French oak barrels for 24 months.

The wine is very concentrated, the palate is dense. On the nose it has aromas of ripe red fruits, cherry and blackberry.

Match with red meat, ripe cheese, sauces based dishes.

The sparkling wine is crystalline yellow in color, with greenish reflections, with a light and fine perlage. It has a pleasant, fruity, floral, intense aroma, it has a good balance of acidity.

Chlorophyll, crystalline green light. On the nose precise notes of both "Limoncella" apple and white peach with notes of hawthorn flower. On the palate soft and dense grape pulp.

Morning harvest, then soft crushing of the bunches; cold static clarification; fermentation at a temperature between 14°C and 16°C, then controlled cold below 10°C to block and avoid malolactic fermentation.

"Sur lies" with weekly bâtonnage for over 4 months.

In harmony with savory dishes based on fish and shellfish, such as clam sauté, fish soups, peppered mussels, vegetables and fresh cheeses.

Intense yellow with chlorophyll reflections. Enveloping nose of peach pulp and orange blossom, sour orange, lime. Creamy flavor, supported by acidity and minerality.

Soils located in the territories of tuff, sandstone and very rich in calcium carbonate which gives the wine richness of aromas and great complexity.

Morning harvest, then soft crushing of the bunches; cold static clarification; fermentation at a temperature between 14°C and 16°C, then controlled cold below 10°C to block and avoid malolactic fermentation.

"Sur lies" with weekly bâtonnage for over 4 months.

It is enhanced with seafood cuisine, savory dishes based on fish and shellfish, even better with traditional Mediterranean and Neapolitan dishes, as well as white meats and cheeses.