Production Area: Chianzano In Montemarano
Region: Campania, Italy
Grape Variety: Aglianico (100%)
Vinification: The grapes harvested at the time of their complete maturation, after destemming and crushing, undergo fermentation with intense maceration. Malolactic fermentation follows and maturation in French oak barriques for a period of 12-18 months.
Average Annual Production: About 3,500 bottles
Serving At: 16-18°C
Tasting Note: Bright garnet color. On the nose is disarming in its breadth and elegance. The flow of perfumes reveals of sub-spirited cherry, cocoa, dried violets, figs, tobacco and carob which integrate with sweet spices and black pepper to close on balsamic puffs and woody notes.
Food Pairing: Spicy dishes, roasted meat, medium-aged cheeses and salami.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.