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 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.