Aglianico 100% with at least 2 years of aging of which 6 months are in barrique.
Pairing with Caserta black pig meat. Sliced wild boar or pork. First courses such as Maccoronara di Montemarano with tomatoes sauce.
14 - 16 °C
At the moment of the complete ripening, the grapes, after the destemming and pressing, are subjected to fermentation with intense maceration. Then, this procedure will be continued with the malolactic fermentation and the ageing in French oak barriques (troncai, center, vosges) for a period of 6 months. The maturation continues for a short period in steel barrels and the refinement for three months in bottle.
Around 6.000 bottles
Red intense ruby colour with purple notes and with mixed berries bouquet. The tannic and the good acidity develop the peculiarities with a conclusive red - pepper and black pepper flavours. It is perfect with main dishes and second courses.
In contrada Cortecorbo In Montemarano
75 ql./ha with kg. 1,70 for plant