The grapes come from vineyards on the outside, even on the foot, which are unsuitable by the phylloxera and with a few centenary strains that characterize the peculiarity and in part from twenty-year-old plantations. Grapes are medium-sized bunches with square shape and spherical grains of very intense color, rich in minerals and sugars (23-25%), thin skins with high concentrations of anthocyanins and tannins.
Hot and dry but with good thermal excursions even during the summer.
The grapes harvested manually were immediately transported to the basement in 18-20 kg casseroles, pig-smoked and vinified with maceration at a rising temperature of 5 to 28 ° C for about 12-18 days. A long maceration on cloaks of 80-90 days was carried out. After the racking and the first transfer, the wine was stored in slightly toasted Canadian oak barrels of 225 liters capacity. After about 24 months of aging, the bottling took place without filtration aid.
Intense ruby red wine with garnet reflections, consistent and unobtrusive. The nose is rich and persistent with hints of ripe red fruits, with harmonious and pleasant tertiary scents, from spice to toasting. Taste appears warm, with tannins present but softened by refining in wood and in bottle, freshness gives wine vivacity despite age, and guarantees longevity.
100% Aglianico Autocton
Medium dough, with strong presence of minerals, limestone lime and in some clayey areas rich in humus.
EXHIBITION OF VINEYARD
On American lives
350-400 mt s./l.
DENSITY OF THE SYSTEM
3333 strains per hectare
20-30 q.li / ha
It’s definitely a rich red meat, game, and winter food typical of mountain cuisine. Its best size is in combination with very seasoned cheeses, or enjoyed lonely even away from meals. Serve, decanted, for the presence of light deposits due to the absence of filtration and stabilization at a temperature of 18-20 ° C.
Alcohol played: 14.57%
Total acidity: 5.74 g / l
Dry extract: 31.90 g / l