About this wine

Vineyard and terroir

The Aglianico comes from Montemarano and Paternopoli in the province of Avellino, at 500–600 metres above sea level. The tuffaceous soils contain a substantial proportion of clay. The vineyards were planted in various years between 1968 and 1985, with 3,000 vines per hectare and simple Guyot training. They are managed through low-impact integrated pest management. Wine yield is approximately 3,000 litres per hectare.

Grapes

100% Aglianico.

Vinification

Harvest takes place in the third ten-day period of October. The grapes are destemmed and crushed, then undergo pre-fermentation cold maceration. A long fermentation follows at 26°C, with skin contact lasting more than 20 days and frequent pump-overs and délestage. After alcoholic fermentation, malolactic conversion takes place in traditional oak casks.

Ageing

The wine matures for 18 months in 35-hectolitre oak casks and barriques, followed by another 12 months in bottle.

Technical data

The first vintage was 2004. The wine is bottled in 750 ml format and has an ageing potential of 15 years.

Tasting profile

Deep, intense red in colour. The rich, complex aroma combines liquorice, red and black forest fruits and delicate violet notes. The palate is austere, broad and complex, with noticeable yet well-integrated tannins. The overall style is elegant and built for longevity.