An elegant wine with rich structure. After Stemming and pressing of bunches, the must is given a cold maceration on the skins, then ferments slowly at 79° F. Afterward the wine macerates on the skins for over 20 days, with daily pump-overs and délestages. Malolactic fermentation follows.

Harvest Note
In spring, sprouting started well, slightly later than in the previous year. In June, the rains gave some respite, favoring a flowering that took place regularly and rather quickly. The constant heat and absence of rain in the last ten days of July then favored a recovery of the vine's phenological phases. Following this, the month of August was also marked by a few brief afternoon thunderstorms, while maintaining the torrid temperatures of the previous phase. Vegetation development was fast, continuous and vigorous, with the veraison phase being delayed by around 7-8 days compared to last year. The months of September and October, although marked by a few brief thunderstorms, provided warm, sunny days, the plants did not suffer any water stress and allowed the grapes to ripen slowly and gradually, bringing harvest times back to the classic periods. The strong temperature fluctuations of the last few weeks slowed down the ripening process, favoring the synthesis of primary aromas and the precursors of secondary aromas.
Tasting Note
An elegant, tannin-rich, velvety wine with hints of wild cherry, blackberry, spicy vanilla and tobacco. The palate is full with a balanced texture.
Food Pairing
Ideal for barbecue or meat-based pasta dishes.
Technical Data
GRAPES: 100% Aglianico
APPELLATION: Taurasi DOCG
PH: 3.75
ACIDITY: 5 g/l
ABV: 12.5%
AGING: Half in Allier oak barriques and the rest in large Slavonian oak barrels for 12 months. Followed by a long refinement in the bottle.
Unique Selling Points
  • An elegant example of Taurasi
  • Grapes are cold macerated to obtain greater aromatic extraction and structure

About the Grape

Aglianico
Aglianico is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. The vine originated in Greece and was brought to the south of Italy by Greek settlers
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