Campania Aglianico


Denomination:

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.

Area:

2 hectares .

Average age of the vine

15 years.

Yield per hectare:

90q.

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.

Refinement:

about 12 months.

Pairing:

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:

2006