198 in stock
Grapes: 100% Aglianico, guyot, ungrafted
Production area: 250-350 asl Bosco del Monaco and Tirone della Guardia, Vesuvius National Park
Vinification: destemming and cold maceration for up to 72 hours, fermentation
at a controlled temperature for about 8 days
Refinement: in steel for 12 months, after a short passage in wood it rests for 2 months in the bottle
Tasting notes: intense ruby red colour, floral on the nose with hints
of berries, licorice and smoky references. On the palate intense and full,
with slightly velvety tannins
Alcohol volume: 14% Vol.
Serving temperature: 14-16° C
Bottle size: 0.75 litres
During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.