The vines are cultivated in the "Conca d'Oro", with southeast and southwest exposure. The principles of biodynamics have been followed for over twenty years and the introduction of international wines dates back to the late '70s, thanks to the intuition of Alceo Di Napoli Rampolla. The fermentations take place in cement vats and the wine is aged in unroasted, medium-toasted oak tonneaux or in 12-hectoliter barrels for about 18 months. The Cabernet Sauvignon remains the main protagonist, joined by Merlot and Sangiovese in small quantities. The bouquet has aromas of dark berries, morello cherries, spicy notes and noble woods. On the palate it has great structure and aromatic complexity, with a dense and evolved tannic texture and a finish of extraordinary balance and persistence.