The Aglianico grape was brought to the Campania region by the Greeks and therefore received the name of «Hellenic Grape». When the Aragonese established the kingdom of Naples, the name evolved into today's «Aglianinco Grape» due to the Aragonese pronunciation of the double «la as «gl». This wine is obtained by a meticulous selection of Aglianico grapes grown in the Torrecuso area, which is among the best places for winemaking in the Taburno Camposauro massif. An espalier farming system is employed to grow the vines, giving a yield of 2,5/3 kg per plant, from vines averaging 10 to 25 years of age. The harvest takes place during the month of October.


The grapes are harvested at the right degree of ripeness, and then destemmed and macerated for about 20/25 days. After 6 months of fermentation in steel tanks, the wine rests for 12 months in wooden barrels. Lastly, the aging continues in the bottle for 6 more months.

Acid: .69

PH: 3.53

Aging: 23 Months in French (95%) and American (5%) oak barrels 80% new oak

Alcohol %: 14.5

Aglianico 100%
16 - 18 ºC
14.5 Vol.min
750 ml x 6 or 12
30 min.prima

The color is an intense ruby red, the aroma is complex with pleasant hints of ripe red fruit and jam, and with soft notes of spices, The taste is fascinating and intricate, with a good aftertaste and pleasantly tannic. Ideal for pairing with red and game meats. Serving temperature: 16-18 °C.

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