Alois Campole

This indigenous red variety comes from the volcanic soils of the Alois family's estate vineyards in the foothills of the Caiatini Mountains. The unique composition of terroir here imparts a scintillating mineral character to the wines. The Campole is fermented in stainless steel after a maceration of 14 days and aged for 4-6 months in Botti (large oak ovals). This Aglianico is as pure an expression of the land as can be, having been produced in biological manner and without the influence of oak.