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Grapes Aglianico 100%
Growing system espalier
Pruning guyot
Vine density 6.5 t
Winemaking process pomace maceration by three daily pressing at maximum temperature of 22 °C; racking after 15-20 days
Transformation yieldless than 65%
Aging in barrels for about two years plus one year of bottle
Oenochimical values
alcohol 13.50% vol
total acidity 5.10-5.30 gr/lt
dry extract 28.00-30.00 gr/lt
Tasting notes Color ruby red; full, long lingering and balanced palate with hints of spices, red fruit and tobacco
Food pairing in carafe at 18-20 °C it accompanies strong meat soups, mature cheese and salami, roast red meat and all strong taste dishes
Packing6 X 0,75 lt
Pallet: 95 box

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