Description

GRAPE VARIETIES – 100% Aglianico

CHARACTERISTICS – 4500 vines per hectare, 60 quintals per hectare.

VITICULTURE TYPE – Guyot.

HARVEST– First ten days of November.

VINIFICATION – After de-stemming and crushing, fermentation takes place in steel vats, with daily punching down and pumping over, and maceration of the skins for 10 to 20 days, depending on the vintage.

REFINING AND STORAGE – 24 months in oak barrels followed by 12 months in bottle.

COLOR – Ruby red with garnet highlights.

PARFUMS – Generous fruity notes of fresh cherry, black cherry and jam, with a hint of glaze.

TASTE – Full-bodied but with an enviable taste balance, velvety and fresh with sufficiently soft tannins.

SERVING TEMPERATURE – 18-20°C.

ALCOHOLIC STRENGTH – 13.5%

FOOD & WINE Pairings – Goes well with game second courses, especially wild boar, and particularly elaborate dishes such as baked lamb with potatoes. Another traditional pairing is the Neapolitan lasagne.