Irpinia Aglianico DOC
Wine Spectator: “This is elegant and well-meshed, with fine tannins and a fragrant skein of gound spice layered with flavors of baked black currant, herbes de Provence, smoke and fig cake. The fresh finish is chewy and lingering.”
Fermentation at 68-71°F in stainless steel tanks for 15 days. Maturation on the skins for 10 days. Malolactic fermentation takes place in barriques.
Morello cherry, plum and berries
Alcoholic fermentation entirely in steel for 15 days at a temperature of 20-22 °C.
Post-fermentative maceration on the skins for 10 days which gives it great structure.
Malolactic fermentation entirely carried out in barrique.