MT
Grape Aglianico
Origin Sannio Beneventano – Campania
Hectares 10
Altitude 120-400 metres ASL
Yield per hectare 50 quintals
Vine training system Guyot
Planting density 4.000 vines per hectare
Average age of vines 20 years
Harvest time Second half of October, thinning in August to optimise production
Vinification technique Grapes harvested by hand and processed with automatic and manual sorting tables. Maceration with the skins lasts for about 14 days with a little remontage (pumping over) of the must with the grape dregs.
Fermentation Processed in steel at 26-28°C
Malolactic ferm. In barriques
Ageing In new French wood for a period of 12-14 months, further elevage period in cement tanks.
Bottling In autumn, three years after the harvest
ORGANOLEPTIC CHARACTERISTICS
A wine with a deep ruby colour. The nose is distinguished by hints of small red fruits that blend with the sweet spicy and vanilla notes coming from the barrique. On the palate it is embracing and intense with strong and persistent but silky and elegant tannins.
FOOD PAIRINGS
Excellent with roast meat, braised meats and mature hard cheeses.
TERROIR
The wines of the Cru del Sannio line are produced from vineyards on the first hillside, in a landscape of alluvi- al terraces and gentle slopes on marl. This dual genesis means that this terroir is home to a complex mosaic of soils: the sandy-gravel soils of the terraces, deep and dry; young but already organised, hospitable, docile soils, easily rooted. Then there are the ancient “black soils” of the marly hills, more developed, tenacious soils, dark with humus on the surface, well-structured thanks to the heritage of the ancient woods that covered them and the centuries-old work of the vine-growers. Below the working depth, there is a chromatic contrast be- tween the deep horizon, white due to the accumulation of carbonates, and the silt-clay substrate, finely inlaid with ochre and grey. The Cru del Sannio line thus comes from a very particular terroir, in terms of morphology and soils. It is a complex cru, a “cooperative” terroir, where the constant excellence of the wines clearly de- rives from the winegrowers’ ability to master and har- monise, vintage by vintage, the behaviour of the vine- yards on the different soils, slopes, and exposures.
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