Aglianico IGP Bio

Aglianico IGP Bio

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

Brand

Reference

No reviews

Customers who bought this product also bought:

Available

Cheese

Caciocavallo

1 Reviews

The dairy production of dairy Pulsone is done through the manufacture of raw milk from a careful selection of stalls exclusively national: the Plateau of Asiago, Arborea, Piedmont and Valle d'aosta. The processing is a daily process and takes place in full respect of nature and with the utmost care to hygiene during the entire production cycle.

View

Cup of the head of the Molise

Cup of the head of the Molise 2

Available

Meats

Cup of the head of the Molise

The cup head is made from a mixture of the shins, and lean meat, coming from the head of the pig, which are boiled for approximately three and a half hours in a pot of large size. It is made to cool the broth, after it is passed through a strainer tight to eliminate the fat. Then drain them from the water parts to keep solid and separate, then cut into...

View

Available

Meats

Liver sausage of the region of Molise

The liver sausage is another interesting and traditional sausage, which mixture includes a 33% pork liver, and a 67% pork, seasoned with salt, pepper, a little garlic, chopped and stuffed into natural gut. Its particularity lies in the right proportions of all the dough that makes it very tasty and unique in the family of the sausages are matured. Ideal...

View

Available

Wines

Falanghina DOP Bio

SENSORY ANALYSIS Color: straw Yellow decided Bouquet: Intense and fruity, recalls the fruit pulp, white with floral Taste: Elegantly balanced Service: ideal Temperature between 10-12 °C Gastronomy:it Offers the best of itself with fish dishes, pasta and white meats, and also suitable for aperitifs

View

Product added to wishlist

FoodWays.it uses cookies to offer you a better browsing experience.
If you want to learn more, read our dedicated page.