Nestled among the foothills of the Caitini Mountains, dwarfed by Mount Vesuvius, the Alois family’s roots date back to the Kingdom of Two Sicilies when they supplied fine silks to the royal familes. In the early ’90’s, patriarch Michele broke the family tradition and founded the winery where he focused on both indigenous varietals as well as restoring forgotten ones. Harvested by hand from clay and craggy, volcanic soil, this 100% Aglianico is pressed into stainless steel tank where it macerates for 16 days with frequent pumpovers before being transferred to large Italian oak casks to complete fermentation. Restrained dark plum aromas are met with earthy notes on the palate, complemented by hints of brambly raspberry, black pepper and forest woodsiness. With firm tannins and moderate acidity, this well structured, rustic red pairs perfectly with Bistecca alla Fiorentina (traditional Florentine steak) or with a simple but excellent Margherita pizza.