Description

The grapes were harvested slightly overripe to bring out their phenolic potential. After pressing, fermentation took place in stainless steel truncated conical tanks at a temperature of 26-28 °C.

Maceration, managed with fulling and delèstage in order to perform a gradual and balanced extraction, lasted for 15 days. After racking, the wine was transferred directly into barrels. French and Hungarian oak, where malolactic fermentation and aging took place.

Varietal: Aglianico 70%, Cabernet Sauvignon 20%, Syrah 10%.

Alcohol Content: 14% vol.

Appearance: Intense ruby red color

Nose: Fruity sensations of plum and cherry stand out, followed by notes of sweet spices well in harmony with hints of candied orange and mint

Mouthfeel: Rich, soft, full-bodied on the palate with lively, persistent tannins

Food pairings: Roasted or grilled meat, game, aged cheeses