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The potential of the volcanic soil sloping down towards the sea and the meeting with Riccardo Cotarella, a winemaker of great value particularly sensitive to the recovery and enhancement of Southern wines, led to the birth, in 1994, of a product that aroused incredible emotion in everyone . The "Terra di Lavoro", a wine of great structure, suitably aged in small oak barrels.

The potential of the volcanic soil sloping down towards the sea and the meeting with Riccardo Cotarella, a winemaker of great value particularly sensitive to the recovery and enhancement of Southern wines, led to the birth, in 1994, of a product that aroused incredible emotion in everyone . The "Terra di Lavoro", a wine of great structure, suitably aged in small oak barrels.

The potential of the volcanic soil sloping down towards the sea and the meeting with Riccardo Cotarella, a winemaker of great value particularly sensitive to the recovery and enhancement of Southern wines, led to the birth, in 1994, of a product that aroused incredible emotion in everyone . The "Terra di Lavoro", a wine of great structure, suitably aged in small oak barrels.

The potential of the volcanic soil sloping down towards the sea and the meeting with Riccardo Cotarella, a winemaker of great value particularly sensitive to the recovery and enhancement of Southern wines, led to the birth, in 1994, of a product that aroused incredible emotion in everyone . The "Terra di Lavoro", a wine of great structure, suitably aged in small oak barrels.

Production area: Benevento, Campania. Grapes and Vinification: Aglianico. Destemming and delicate pressing, maceration for 10-15 days at a temperature of 26 ° C. Aging in barrique for 8 months. Color and Pairing: Red, ideal for robust first courses and red meats.

Production area: Avellino, Campania. Grapes and Vinification: Aglianico. Destemming and delicate pressing, maceration for 20-25 days at a temperature of 26-28 ° C. Aging in barriques for 16 months and subsequent refinement in the bottle. Color and Pairing: Red, ideal for robust first courses, roasts and full-bodied sauces.

Intense and intense ruby red color, sometimes impenetrable. Ripe dark cherries, sour cherries in alcohol and black fruit jam are the scents that open the olfactory, then characterized by nuances of mocha, cocoa, marzipan, licorice and rhubarb. The palate is consistent and structured, energetic in the tannic texture and long in persistence. To be paired with second courses of meat, it is perfect with grilled leg of kid.

Nero was born with love and passion from selected grapes and grown in our Conti Zecca farm following the most modern principles of sustainable viticulture, respectful of the environment and the territory.

This Paestum Aglianico PDO "Naima" is absolutely to be combined with structured dishes belonging to the land cuisine. Excellent with mutton in a pan.

Mastroberardino 's Taurasi "Radici" is a full-bodied red wine, very representative of the appellation. Aging in wood for 18 months makes it ample, elegant and complex: notes of wild berries combine with aromas of tobacco, spices and black pepper for a balanced and enveloping result

The potential of the volcanic soil sloping down towards the sea and the meeting with Riccardo Cotarella, a winemaker of great value particularly sensitive to the recovery and enhancement of Southern wines, led to the birth, in 1994, of a product that aroused incredible emotion in everyone . The "Terra di Lavoro", a wine of great structure, suitably aged in small oak barrels.