Description
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.”
Classification: DOC Red
Grape of variety: Aglianico 100%
Type of soil: Clay
Training system: Guyot
Period of harvest: First half of November
Yeld per hectare: 15432lbs
Color: Intense ruby red
Bouquet: Full, complex, intense bouquet of marasca, prune and berries, with spiced notes
Palate: Warm, elegant and persistent with a great structure
Serving temperature: 62/64 °F
Food affinities: A fine match to steak and game (deer, wild boar, etc.), truffle , pasta with full body sauces and cheese
Prugne, berries, spicy notes
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.
