PRODUCTION AREA Montesarchio
VARIETY 100% Aglianico
TYPE OF SOIL Clay, calcareous materials
VINIFICATION Skin maceration for 15 days at 24 °. Aging in French second passage barriques from Allier, Nevers and Vosges with strong and medium toasting for 9 months. Another 3 months of rest in the bottle.
TRAINING SYSTEM Espalier systems
COLOR Dark red
BOUQUET Aromas of wild blackberries, blueberries, red plum jams
TASTE Dense, pulpy, persistent
NOTES Deep ruby red color. The nose is intense and is expressed with hints of wild blackberries, blueberries and red plum jam. On the palate it is full-bodied, dense and enveloping. Persistent. Excellent in combination with roasts and grilled red meat, it also goes well with game and first courses with meat sauce.