After the grapes are harvested, they are left to macerate on the skins for 12-15 days. The grapes are periodically stirred during this period to obtain optimal extraction of the anthocyanins and tannins contained in the skins. Alcoholic and malolactic fermentations are completed in stainless-steel vats, then the wine is transferred to barriques for 6 months. After bottling it matures for a further 5-6 months before release.
Aglianico Beneventano IGT
- Campania, Italy
Method & Production
Inviting aromas of black cherry, blackberry, ripe plum with a hint of spice. This is an elegant wine which has great fruit purity and a lovely smooth mouthfeel.
This wine is great with red meets and hard cheeses with some age to them.