Nerello mascalese, 45-60%; Nocera, 5-10%; Nerello cappuccio, 15-30%; with the possible addition of Calabrese and/or Gaglioppo and/or Sangiovese, up to 15%.
This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
