SENSORY ANALYSIS
Color: intense ruby Red with rifessi purple
Bouquet: Intense and complex; fruit pulp, red cherry and sour cherry, balsamic notes and spices
Taste: Warm, persistent, elegantly tannic, spicy, typical of the cultivar
Serving suggestions: To be served in combination with pasta dishes, aged cheeses, truffles, red meats, and dishes by taste
Temperature of service: 18 – 20 °C
ANALYTICAL DATA
Alcohol (% vol): 13,50 / Sugar: dry / Year: 2015
Grape Variety: Aglianico
Denomination: Aglianico Terre degli Osci
Designation: IGP
Type of soil: Calcareous/clay soil, on a hill 400 meters s.l.m.
Grape variety: Aglianico
Cultivation system: spurred Cordon
Methods of defense: Organic, integrated pest management, environmental impact controlled
Harvest period: First decade of October
Collection mode: Manual
Vinification: The fermentation of aglianico grapes is carried out with maceration on the skins at a temperature of between 12° and 28° C in steel fermentation tanks and stainless steel termocontrollati. Replacements occur periodically, for a period of about 8 to 10 days to extract colour and aromas from the skins. Follows the racking
Ageing: The wine is matured for at least 12-18 months in stainless steel tanks before being bottled
