It is an idea, a project generated from a will of recalling the importance of a thousands of years of tradition, proposing it then in a personal perspective.
CAUCINUM
Falerno del Massico Rosso
Riserva D.O.P. 2019
| Wine appellation | Falerno del Massico Rosso Riserva D.O.P. |
| Name | Caucinum |
| Grapes | Cultivar Aglianico with minimum amount of Cultivar Piedirosso and Cultivar Cabernet Sauvignon |
| Vineyards | St. Paolo hill, Casale di Carinola (CE) |
| Exposure | North-South |
| Altitude | 300 mt s.l.m. |
| Soil Type | Vulcanic tuff of coarse grain |
| Vine training method | Gouyot |
| Plants per HA | 5.500 |
| Yield per vine | 0,80 Kg/vine |
| Average age of vines | 15 years |
| Agronomic practices | Spontaneous grassing and green manure in alternate rows, selected and thinned at veraison of grapes |
| Plant protection | According to organic principles, exclusive use of sulphur and brass |
| Harvest Time | First ten days of November |
| Harvesting method | By hand, in 18 Kg boxes |
| Winemaking process method | Destemming and crushing |
| Fermentative maceration | Replenishment and follature alternated to délestage in stainless steel tanks at controlled temperature |
| Use of certified organic yeasts | Yes |
| Ageing | In oak barrels of 10 hl and 5 hl for at least 18 months |
| Bottling | Drop bottling |
| Bottle aging | 12 months |
| Alcohol content | 14% vol |
CAUCINUM
Falerno del Massico Bianco
D.O.P. 2020 Bio
| Wine appellation | Falerno del Massico Bianco D.O.P. |
| Name | Caucinum |
| Grapes | Falanghina |
| Vineyards | St. Paolo hill, Casale di Carinola (CE) |
| Exposure | South – South East |
| Altitude | 250 mt s.l.m. |
| Soil Type | Vulcanic tuff of coarse grain |
| Vine training method | Gouyot |
| Plants per HA | 4.500 |
| Yield per vine | 1-1,50 Kg/vine |
| Average age of vines | 15 years |
| Agronomic practices | Spontaneous grassing and green manure in alternate rows, selected and thinned at veraison of grapes |
| Plant protection | According to organic rules, exclusive use of sulphur and brass |
| Harvest Time | End of October |
| Harvesting method | By hand, in 18 Kg boxes |
| Winemaking process method | Destemming and crushing |
| Maceration | cryomaceration in closed press at controlled temperature for 8 hours |
Use of certified organic yeasts | Yes |
| Fermentation and ageing | French oak barriques for 10 months |
| Bottling | Drop bottling |
| Bottle aging | 12 months |
| Alcohol content | 14% vol |
0.1
Falerno del Massico
Riserva Red Wine D.O.P. 2017
| Wine appellation | Falerno del Massico Red Wine Reserve |
| Name | 0.1 |
| Grapes | Cultivar Aglianico with minimum amount of Cultivar Piedirosso and Cultivar Cabernet Sauvignon |
| Vineyards | St. Paolo hill, Casale di Carinola (CE) |
| Exposure | North-South |
| Altitude | 300 mt s.l.m. |
| Soil Type | Vulcanic tuff of coarse grain |
| Vine training method | Gouyot |
| Plants per HA | 5.500 |
| Yield per vine | 0,80 Kg/vine |
| Average age of vines | 15 years |
| Agronomic practices | Spontaneous grassing and green manure in alternate rows, selected and thinned at veraison of grapes |
| Plant protection | According to organic principles, exclusive use of sulphur and brass |
| Harvest Time | First ten days of November |
| Harvesting method | By hand, in 18 Kg boxes |
| Winemaking process method | Destemming and crushing |
| Fermentative maceration | Replenishment and follature alternated to délestage in stainless steel tanks at controlled temperature |
| Use of certified organic yeasts | Yes |
| Ageing | In oak barrels of 5 hl for 18 months |
| Bottling | Drop bottling |
| Bottle aging | 12 months |
| Alcohol content | 14,5% vol |
Opici
Campania Red Wine
I.G.P. 2019
| Wine appellation | Campania Red Wine |
| Name | OPICI |
| Grapes | Aglianico with minimum amount of Merlot |
| Vineyards | St. Paolo hill, Casale di Carinola (CE) |
| Exposure | North-South |
| Altitude | 250 mt s.l.m. |
| Soil Type | Vulcanic tuff of coarse grain |
| Vine training method | Gouyot |
| Plants per HA | 5.500 |
| Yield per vine | 0,80-1,20 Kg/vine |
| Average age of vines | 10 years |
| Agronomic practices | Spontaneous grassing and green manure in alternate rows, selected and thinned at veraison of grapes |
| Plant protection | According to organic principles, exclusive use of sulphur and brass |
| Harvest Time | End of October |
| Harvesting method | By hand, in 18 Kg boxes |
| Winemaking process method | Destemming and crushing |
| Fermentative maceration | Replenishment and follature alternated to délestage in stainless steel tanks at controlled temperature |
| Use of certified organic yeasts | Yes |
| Ageing | In stainless steel for 18 months |
| Bottling | Drop bottling |
| Bottle aging | 6 months |
| Alcohol content | 14% vol |