AGRONOMIC CHARACTERISTICS
Geographical position of the vineyards: Amalfi-Ravello-Furore-Tramonti
Grapes: Aglianico & Piedirosso
Plant density: 5,000 vines/hectare
Harvest: October
VINIFICATION
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 rests in stainless steel tanks at a temperature of 15°C. It is bottled in the year following the harvest.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00%- 13.50% based on the years
Total acidity: 5.50 g/l
Colour: intense ruby red with violet reflections
Aroma: persuasive, typical, vinous, harmonious in its territorial expression
Taste: full and soft
GASTRONOMY
Pairings: ideal for first courses, meat and cheese
Serving temperature: 15-18°C
