About this wine
Vineyard and terroir
The grapes come from the upper part of the Montemarano estate at 600 m a.s.l. The south-east-facing site has clay-limestone soil with a substantial stony component. Vines are trained on trellises and spur-pruned cordons at 4,000 vines per hectare. Yields are approximately 50 q/ha before drying and 10 q/ha after drying. Noble rot develops naturally on the berries while they remain on the vine, increasing sugar concentration and enriching the aromatic profile. The grapes then undergo more than two months of drying.
Grapes
100% Aglianico.
Vinification
The fruit is harvested manually between December and January. Red vinification takes place in temperature-controlled stainless-steel tanks for approximately 25 days at 24–25°C.
Ageing
Approximately nine months in barriques, followed by about 48 months in bottle.
Tasting profile
Ruby red with orange to deep garnet highlights. The intense bouquet recalls service fruit, medlar, strawberry tree fruit, dried figs, dates and red fruit preserved in alcohol, with further nuances of dried plum, olive pâté and tobacco. The palate combines delicate sweetness with an enveloping, elegant texture, remarkable depth and a persistent finish marked by plum, cherry in alcohol and spices.
Serving and pairing
Serve at 18°C. Pair with delicate cheese sauces containing mascarpone and walnuts, creamy cheeses such as Crescenza and Stracchino, mature or blue cheeses such as Gorgonzola, and chocolate desserts. The ageing potential is at least 25 years.
