Aglianico del Taburno

  • Grapes: Aglianico 100%
  • Area of production: Taburno DOCG production area
  • Exposure and altitude: hill territories, facing South – East, at 300/450 m. above sea level.
  • Type of soil: calcareous and tuffaceous.
  • Breeding system: guyot.
  • Density: 5000 per hectare.
  • Yield per hectare: 9000.
  • Harvest time: October.
  • Technique of vinification: grapes to be harvested by hand when fully ripe. Grapes are pressed and destemmed and then fermented for 25/30 days; wine is then refined in barriques and subsequently stays for 6 months in bottles.
  • Organoleptic characteristics: the color is red ruby with a grenade tinge. It has a fruity taste (it reminds ripe cherry and blackberry). It has a good texture, which is velvet with a long, wide and austere ending.
  • Alcohol produced: approx. 13/15.
  • Best served with: grilled red meat, game, mature cheese and bean soup.

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