Description
Grapes: Irpinia Aglianico
Type of soil: It adapts to hilly terrains of volcanic origin, gives the wines notes of great minerality and great complexity
Training system: Avellino rays and spurred cordon on the new plants
Harvest: At the end of October, beginning of November, hand picked
Yield per hectare: 70 quintals per hectare
Vinification: Maceration for about 14 days, starter of autochthonous and malolactic yeasts completely carried out, aging in French oak for about 24 months
Notes: Icassis spicy on the nose and fresh in the mouth, but very complex, long-lived and powerful
Serving temperature: 16-18 °
