Vine type: 100% Aglianico
Wine making process: Hand made late harvest – on chests – between end of October and beginning of November Maceration over skins for 3 weeks in small steel containers at controlled temperature. This wine has been elevated in tonneaux where it stays for 18 months and then left in bottle for 12 months before reaching the market. Organoleptic characteristics
Colour: Rubin red, very intense.
Bouquet: Complex to the nose, where predominated an underwood and red ripe fruit flavour linked to some elegantly spiced notes, very persistent.
Taste: Rich of velvety tanning, pulpy, well balanced.
To drink wine alcol: 13.5-14% vol.
Food coupling: A great “conversation” wine. To be combined with pasta dishes with ragout, with game and roasts. Excellent also to exalt the unique taste of the “caciocavallo podolico” (a local cheese) and of seaoned cheeses in general.
