Aglianico IGP Bio

Aglianico IGP Bio


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



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

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