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.