Grape Variety: 100 % Aglianico
Production area: Our own vineyards in Lapio
Wine-making techniques: Produced only in great vintages using a strict selection of the ripest bunches. Harvest is manual. Maceration takes place at a controlled temperature for 12-14 days. The wine is matured in French oak barrels for 30 months, then given a light filtration prior to bottling. It is matured for a further 12-18 months in bottle before release.
Tasting notes: Intense ruby colour with garnet reflections, pronounced and complex bouquet with hints of cherry, fruits of the forest, spicy scents of violet and tobacco and a suggestion of minerals. It is full bodied and austere on the palate with balanced tannins and acidity. The finish has characteristic hints of plums, black cherries and black pepper. It will continue to age and develop for more than a decade.
Food pairings: It is an excellent accompaniment for roast meats, larger games, spicy dishes, truffles and mature cheeses such as seasoned provolone, parmigiano or gorgonzola. Serve at 18/20° C; allow to breathe in a decanter for some time before serving.
2006: 94 points – The Wine Advocate, Feb 2013
2006: 91 points – Wine Enthusiast, Feb 2013
2006: The International Wine Challenge 2012 – Silver
2004: 93 points – The Wine Advocate, Aug 2010
2004: 90 points – Wine & Spirit, Jun 2012
2003: 5 grapes – Duemilavini 2009
2003: 92 points – The Wine Advocate, Robert Parker, Apr 2009
2001: 93 points – The Wine Advocate, Robert Parker, Feb 2008
2001: Decanter World Wine Awards 2006 – gold
2001: 5 grapes – Duemilavini 2008
2001: 5 bottles – Guida L’Espresso 2007
2001: 90 points – Wine Spectator, Dec 15th, 2007
2000: 91 points – The Wine Advocate, Aug 2010
2000: 91 points – Wine Spectator, Aug 31st, 2006