Grape Variety: 100 % Aglianico
Production area: Pietradefusi vineyards on the top of Calore hills river.
Wine-making techniques: Carefully selected and handpicked grapes. About 12 days maceration and fermentation around 28°C. Matured in French oak barrels for 14 months and then for a further 24 months in bottle.
Tasting notes: A deep ruby red colour, a blooming aroma of ample ripe cherries, sweet spices, plum, tobacco, pepper, tar. Supple and silky on the palate, with concentrated texture mellowed into body richness and ripeness. Sweet and fine tannins, long fruity, spiced and toasty finish. Excellent cellaring potential, with bottle age, adding to the wine’s complexity.
Food pairings: All roast and braised meats, game, wild boar, ragout, beef fillet, rib-eye steaks, grilled lamb chop, game, spicy dishes, mushrooms, truffles and mature cheeses such as seasoned provolone, parmigiano or gorgonzola.
Serve at 18/22°C.
2004: 4 grapes – Duemilavini 2010
2003: The International Wine Challenge 2009 – bronze
2003: Decanter World Wine Awards 2009 – bronze