Description
Grape variety: aglianico.
Grape harvest: last ten days of September.
Vinification: soft pressing of the grapes and first fermentation in French oak barrels for 15 days. Second fermentation: in bottles (classic method).
Maturation: for at least 48 months on fine lees in volcanic tuff caves. Disgorgement without adding sugar and filling with the same vintage wine.
Organoleptic test:
• Perlage: fine and persistent.
• Colour: soft rosè.
• Nose: hints of red fruits and an elegant smoky note.
• Palate: savoury, with a long finish, with hints of cherries and bread crust.
Pairings: aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Service temperature: 10-12°C.
Bottle size: 75cl.
