Three quarters of the Aglianico vineyards were planted in 1930, and are trained in a kind of pergola called 'raggiera', the remainder were planted in 1980. The vines are massal selection, not clones. The soil is a kind of clay, of volcanic origin. The grape is of course Aglianico; the form of Aglianico found in Castelfranci looks different from that of Taurasi, the bunches here are longer and looser, like a horse's tail ('coda di cavallo'). The altitude ranges from 470-500 meters (about 1,600 feet) above sea level, which is high for red wine grapes. The grapes are picked extremely late, in late October or early November, de-stemmed and crushed, then macerated at low temperature for three days before fermentation starts (using indigenous yeast). Maceration is for about 3-4 weeks, depending on the vintage, then the wine is aged in used barriques (the youngest is at least 5 years old) for 12 months, then large barrels (2,000 liter) for another 12 months. Perillo started buying big barrels in 2008.