Costa d'Amalfi Ravello Rosso Riserva by Marisa Cuomo is obtained from piedirosso and aglianico grapes harvested manually. Fermented in French oak barrels with a 20-day maceration on the skins. Subsequently, it is always raised in new French oak barrels, where it rests for at least 12 months. Soft taste, well balanced with a finish of licorice, vanilla and spices.

Costa d'Amalfi Furore Rosso Riserva by Marisa Cuomo is made from hand-picked piedirosso and Aglianico grapes that reach the cellar intact. The must passes in second passage French oak barriques for at least 12 months. Red with hints of red berry fruit, in particular cherry, licorice and small wild flowers. Fresh, soft and rich, with good tannins and spicy hints.

Terra di Rosso by Galardi is the younger brother of the famous Terra di Lavoro. It comes from a pure processing of Piedirosso grapes, the excess part compared to that harvested for cutting the Terra di Lavoro, in excellent vintages. Volcanic soils and plants aged between 22 and 24 years, guarantee a super high quality. Harvest, manual, traditional vinification and aging in barrique for no less than 8 months. Rich bouquet, with fruity notes of cherry, currant, blackberry, strawberry, raspberry and blueberry, followed by hints of violet, geranium, lavender and Mediterranean scrub. Fresh flavor, but also soft and elegant. Pleasantly tannic and extremely fine.

The Campi Flegrei 'Piedirosso' by La Sibilla is obtained from the piedirosso, an autochthonous vine of the Campania region. Red decided, vinified and left to mature in steel only to preserve the best characteristics. One of the best expressions of the territory, a fresh and fragrant red with a characteristic bouquet of mineral notes that refer to the volcanic nature of the area.