Vitamenia is produced from Aglianico and Piedirosso grapes which are vinified separately in stainless steel fermentation vessels.
The grapes undergo a soft pressing and the must is cold settled and then fermented at a temperature of about 18°C.
The wine is then transferred into 500 liter French oak barrels where for it rests for 6 months before being bottled.
Variety: Aglianico 60% Piedirosso 40%
Farming System: The Aglianico is cultivated on Guyot espaliers. The Piedirosso is cultivated on a pergola, a system characteristic to the Amalfi Coast.
Production Area: Raito di Vietri sul Mare (SA)
Altitude: Between 150 to 220 meters above sea level