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This red wine is obtained from purely vinified Aglianico grapes. It is an intense ruby-red colour, with purplish flecks. The complex bouquet leads with a hint of blackberry and ripe prunes, but is enriched by suggestions of spices, chocolate and roasted coffee. To the palate it is well-rounded, velvety, persistent and gently tannic. Pleasant hints of wood-smoke and vanilla are refined by aging. Perfect for flavoursome soups, red meat dishes, game, cheeses and seasoned cold meats.
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Technical features
| Wine type |
"Aglianico" Terre degli Osci IGT 2006 |
| First year of production |
2000 |
| No. of bottles produced |
25.000 |
| Area of production |
Campomarino |
| Grapes |
Aglianico 100% |
| Year of planting / vines’ age |
1980 |
| Altitude |
100-120 m a.s.l. |
| Soil type |
Medium clay loam soil |
| Output per hectare |
Grapes 130 ql/ha; wine 95 hl/ha |
| Growing system |
Pergola and row |
| Planting density |
2000-4400 plants per Ha |
| Harvesting period |
10-25 October |
| Fermentation |
Thermo-controlled |
| Fermentation vat types |
Steel |
| Fermentation temperature |
25-28°C |
| Duration of fermentation |
10-15 gg |
| Ageing |
Half in barriques for 6 months, the rest in steel |
| Bottling period |
xxx |
| Alcohol content |
13,50 %vol |
| Overall acidity |
5,5 g/l |
| pH |
3:50 |
| Ageing capacity |
3-4 years |
Organoleptic features
| Colour |
Ruby red with gentle garnet high-lights |
| Bouquet |
Perfumes of ripe fruit and spices |
| Taste |
Full, mouthfilling, and balanced with soft tannins |
Tasting features
| Serving temperature |
18-20°C |
| Matching |
Meat-based main and second courses, cold pork meat and ma-ture cheeses |
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