This wine is called Blu Onice because the vineyard is located on rocky ground next to an old onyx cave near Gesualdo.
The stones extracted from this cave are yellow with special blue veins, which gave rise to the name.
Harvest – end of October, beginning of November
Cold preliminary maceration. Maceration for about 20 days. Fermentation with natural yeast, malolactic fermentation. Clarification in barrels – French oak barrel 225 l, 14 months.
The wine is suitable for red meat, game, aged cheeses, dishes cooked with meat sauce.
Brilliant red color with a spicy taste.