This well structured red wine originates from the traditional vinification of Aglianico and Piedirosso grapes. Its complex yet elegant bouquet improves in the bottle and is excellent with beef and mature cheese.
Uncork about an hour before drinking.
Pour at 16-18 °c directly from the bottle when young and at 18-20 °c from a decanter if aged.
Grapes: Aglianico, Piedirosso
Production area: Hills of Ravello; Monte Brusara, San Cosma
Height: 300/500 metres above sea level
Vineyards: 40/50 years of age
Culture: Tall pergola
Vintage: First ten days of October
Vinification: 3 days whole grape fermentation Wine conservation: Steel and wood
Ageing:
Min. two years
Bottling: 3 to 4 months
Analytical oenochemical characteristics: Alcohol 13.5 % vol