Aglianico Campania IGT.
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.
espalier with guyot or spurred cordon pruning.
3000 plants per hectare.
Average age of the vine:
Yield per hectare:
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.
about 5-6 days.
conducted after alcoholic fermentation.
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: