This wine is made from a combination of Sangiovese and Aglianico grapes grown in limestone-clay soils at an altitude of 200 - 350 m.a.s.l. in a limited area of the town of Solopaca at the foot of the Regional Park Taburno-Camposauro, An espalier farming system is employed giving a yield of 100 qg/ha from vines with an average age between 10 and 25 years. The harvest takes place in the month of October.

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The grapes are harvested by hand and conferred to winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must; fermentation takes place in stainless steel tanks at
controlled temperature. The product is then aged in large oak casks for at least 18 months, with a short period in barrique. The aging process then continues in the bottle.

Acid: .69

PH: 3.53

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

Alcohol %: 14.5

Aglianico 80% - Sangiovese 20%
Bordolese Troncoconica
16 - 18 ºC
13.5 Vol.min
750 ml x 6 or 12
30 min.prima

The Solopaca is a wine with a great tradition, This wine as a ruby red color and noble aromas of ripe red its and berries. Aging in the barrel makes it very gentle on the palate with ba anced tannins. It goes well with traditional dishes and red meat. Serving temperature: 16-18 °C.

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