AGRONOMIC CHARACTERISTICS
Geographical position of the vineyards: Amalfi-Ravello-Furore-Tramonti
Grapes: Aglianico & Piedirosso
Plant density: 5,000 vines/hectare
Harvest: October
VINIFICATION
From the rigorous selection of the best grapes and the best production areas, a wine destined for a limited quantity of bottles is born.
Maceration of the grapes at 20°C and fermentation in special vats for 15-20 days. Racking after alcoholic and malolactic fermentation, soft pressing of the pomace in order to extract the tannins which will better bind to the color and original aromas.
Subsequently the wine passes into small French barriques for at least six months, and then rests in small stainless steel tanks at a temperature of 15°C. It is bottled and left to refine for at least another three months and then bottled in the years following the harvest.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00% – 14,00% based on the years
Total acidity: 5.50 g/l
Colour: ruby red with violet hues
Aroma: Red berries, spices, chocolate, in its evolved expression
Taste: full, warm with soft tannins
GASTRONOMY
Pairings: ideal for first courses, meat and mature cheese
Serving temperature: 18-20°C
