Aglianico Campania igp
Characteristics
GRAPE VARIETY | Aglianico
PRODUCTION AREA | Province of Benevento
SOIL | Clayey – Calcareous
TRAINING SYSTEM | Spurred Cordon
HARVEST PERIOD | End of October
HARVEST | Manual
Vinification
MACERATION | Fermentation – Post fermentation with delestage
FERMENTATION | Steel
DURATION | 14 days
TEMPERATURE | 24° – 28° C
AGEING | Acciaio e bottiglia
ALCOHOL CONTENT | 12.5%
Organoleptic characteristics
Ruby red color, with hints of undergrowth, cherries and plums, accompanied by light spicy nuances. On the palate it is well structured and in balance with the body with a good final persistence.
Pairings
Ideal with grilled red meats, game, meat-based first courses and mature, non-spicy cheeses.
Logistics Sheet
- 75cl | ⌀9cm - h.26cm
- 6bt. | L.28cm x H.27cm x P. 19cm
- 16x6=96 Cartoni | 576 bt.
- 8053904960507