| Appellation |
Aglianico Campania Igt |
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| Grape Variety |
Aglianico 100% |
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| Soil |
Mainly clay |
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| Exposure |
South- East |
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| Altitude |
400 m a.s.l. |
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| Vines per Hectare |
About 4000 |
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| Training system |
Shoulder with guyot or cordon spur pruning system |
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| Age of vineyard |
About fifteen years |
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| Yield per hectare |
About 7000 kilos |
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| Period of harvest |
End of October / beginning of November |
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| Vinification |
Classic red vinification in stainless steel tanks at controlled temperatures |
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| Refining |
In third - forth passage French oak barriques, for about ten months, then in bottle for six months |
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| Colour |
Deep ruby red |
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| Bouquet |
Persistent hints of amarena, wild blackberry, with delightful toasted flavours |
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| Palate |
Soft and elegant, with suggestions of berry and strawberry jam |
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| Food pairing |
Outstanding with meat or tomato-based soups, red meats and cheeses |
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