Designation: Irpinia Aglianico dop
Colour: Deep red
Scent: fruity with berries’ aroma and with roots of licorice and rhubarb
Flavor: structur and balance, tobacco flavor and plum jam
Reccomended combinations: meat and beef fillets, rice with porcini mushrooms and truffles, baked lasagna
Utilised grape varieties: 100% Aglianico
Vineyards location area: Pietradefusi (AV)
Altitude: 450 meters above sea level
Soil type: Clay with scattered stones
Orientation and exposure of vineyards: South
Vine breeding system: guyot
Vines per hectar: 3500
Red wine vinification: Elimination of the stems, inoculum of selected yeasts, maceration of about 10 days at temperatures not exceeding 26 ° C to promote the extraction of the colouring matter contained in the skins of the grapes with repeated punching and delestage. Separation of the grape seeds on the fifth day to retain the soft tannins of the wine.
Malolactic fermentation: With selected bacteria inoculated concurrently with the beginning of alcoholic fermentation.
Ageing in steel: approx. 18 months with rest on yeasts
Maturation in bottle: Minimum 2 months before marketing
Wine life expectancy in bottle: minimum 5 years
Yield of grapes in wine: 70%
Total acidity (gr/lt): 5,5
Alcohol: 13% vol.