Campania Aglianico


Aglianico Campania IGT.

Vine variety:

Aglianico 100%.

Vineyards location:

province of Avellino in particular Paternopoli and surrounding areas.

Exposure and altitude of vineyards:

south-east at 500/550mt a.s.l.

Nature of the soil:

mainly clayey, sandy, calcareous.

Grapevine cultivation:

espalier with guyot or spurred cordon pruning.

Planting density :

3000 piante per ettaro.


2 hectares .

Average age of the vine

15 years.

Yield per hectare:


Winemaking techniques:

after destemming and crushing whole grapes and maceration with the skins with daily pumping for a few days, over to racking and fermentation of the must in stainless steel tanks.

Maceration time:

about 5-6 days.

Malolactic fermentation:

conducted after alcoholic fermentation.

Refinement containers:

steel tanks.


about 12 months.


it is one of the best wines to accompany roasts. Also ideal for first courses of Mediterranean cuisine, for game and mature cheese.

First year of production: