Rosato Aglianico PGI

Aglianico is a precious red grape variety typical of Southern Italy, in particular of Basilicata and Campania.

The vines prefer hilly but above all volcanic, clayey and calcareous territories from which they derive the extraordinary minerality.

Climatically, Aglianico needs breezy hills and winters that are not too harsh, just as it suffers from excessive heat and drought.

Aglianico is not an immediate wine, you have to give it time. To begin to express its qualities it must age from 3 to 5 years (depending on the type) even if it gives its best from 10 years of aging . The refinement takes place in oak wood, but there are also those who use the barrique, with consequent enhancement of the aromas

The organoleptic characteristics of Irpinia DOC Aglianico include a more or less intense ruby red color. At a first visual examination, the aged wine first acquires a beautiful ruby red color and then turns into garnet with orange reflections.

The olfactory profile of the Irpinia DOC Aglianico wine is characteristic , enveloping and warm. Notes of ripe fruit, plums and cherries are perceived. Hints of sweet spices, licorice, rhubarb and tobacco stand out.

The taste is intense, persistent, dry, savory and with a slightly bitter aftertaste that becomes more balanced with aging.

Aglianico is a gritty and proudly carnivorous wine, which makes it perfect for pairing a variety of white and red meat dishes.

It is excellent paired with tasty mixed grills, baked lasagna with meat sauce, cheeseburgers and burritos, beef fillet with porcini mushrooms, risotto with truffles, game and game (for example wild boar) .

Aglianico is also perfect for pairing with appetizers based on cold cuts, well-seasoned and tasty cheeses

DATA SHEET

Treatments (type and frequency): copper and sulfur min four
Fertilizers (type and frequency ): no
Harvest start date : first weeks of November
Method of harvest : manual and in crates
Use of grapes purchased from third parties : no
Certifications : organic

Pressing method : manual press
Vinifiers in (material ): steel
Maceration (duration and temperature, specify if controlled ): 15/20 days
Sulfur dioxide and / or ascorbic acid (quantity and time of addition ): max 20-25 gr from the end of fermentation to the bottle
Use of selected yeasts : no
Stabilization methodology : none
Filtrations (if yes, type): no

Possible aging in steel (duration ): about one month
Possible aging in cask or barrique (type, capacity and number of steps) : 12 months of old large 1600lt chestnut barrels
Possible refinement in the bottle (duration ): 12 months in the bottle
Any corrections : no
Use of concentrated must / rectified concentrated must : no
Use of concentrator: no
Practices of "bloodletting": no
Grape / wine yield (%): 70%

The chemical characteristics

Alcoholic strength: 13.50
Acidity (g / l): 0.48
Ph: 3.26
Dry extract (g / l): 31.00
Free sulfur dioxide (mg / l at bottling): 5
Total sulfur dioxide (mg / l at bottling): 17