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PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Piedirosso
TERRAIN: Clayey-calcareous
AGE OF THE VINEYARD: 48 years old
VITICULTURE: Organic
ALTITUDE: 150 meters above sea level
FORM OF BREEDING: Guyot
VINIFICATION: Manual selection of grapes in the vineyard. Destemming. Maceration on the skins and spontaneous fermentation with indigenous yeasts in stainless steel tanks for 9-10 days at a controlled temperature of 28°C. Daily pumping over. Racking, decanting and cold stabilization to avoid the use of clarifying agents (using renewable energy).
MATURATION: 2 months in stainless steel, followed by 8 months in oak barrels from the Cilento Park (20 hl).
COLOR: Brilliant and clear ruby red with purple hues. NASO: Fresh and elegant, with notes of berries, violets and subtle hints of spices.
PALATE: Elegant and balanced, with soft tannins and a persistent finish, accompanied by refined red fruit flavors and a pinch of spices.
PAIRINGS: Almost with everything! Ideal with appetizers, pasta with tomato sauce, pizza, red meats, roasted vegetables and mature cheeses. SERVING TEMPERATURE: 10/12°C
ALCOHOLIC CONTENT: 13%
RESIDUAL SUGAR: 0,1 g/L
AGING POTENTIAL: 10-20 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Aglianico
TERRAIN: Clayey-calcareous
AGE OF THE VINEYARD: 48 years old
VITICULTURE: Organic
ALTITUDE: 150 meters above sea level
FORM OF BREEDING: Guyot
VINIFICATION: Manual selection of grapes in the vineyard. Destemming. Maceration on the skins and spontaneous fermentation with indigenous yeasts in stainless steel tanks for 9-10 days at a controlled temperature of 28°C. Daily pumping over. Racking, decanting and cold stabilization to avoid the use of clarifying agents (using renewable energy).
MATURATION: 1 year in stainless steel tanks, followed by 36 months in oak barrels from the Cilento Park (20 hl).
COLOR: Intense ruby red with light violet reflections.
NOSE: Intense, robust and persistent, with dominant notes of black cherry, spices and tobacco.
PALATE: Complete, decisive and velvety, with remarkable character and great longevity, while maintaining its youth. Our greatest pride!
PAIRINGS: Ideal with game meats, lamb, grilled beef ribs and mushroom dishes, in particular porcini mushrooms.
SERVING TEMPERATURE: 22°C
ALCOHOLIC CONTENT: 15%
RESIDUAL SUGAR: 0,4 g/L
AGING POTENTIAL: 20-30 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Aglianico
SOIL: Clayey-calcareous
AVERAGE AGE OF THE VINEYARD: 30 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of the grapes in the vineyard. Destemming. Maceration on the skins and spontaneous fermentation with indigenous yeasts in stainless steel tanks for 9-10 days at a controlled temperature of 28°C. Daily pumping over. Racking, decanting and cold stabilization to avoid the use of clarifying agents (using renewable energy).
MATURATION: 1 year in stainless steel, followed by 20-22 months in oak barrels from the Cilento Park (20 hl).
COLOR: Intense ruby red with light purple reflections. NOSE: Intense, robust and persistent, with dominant notes of black cherry and spices.
PALATE: Strong character, great longevity, with a velvety body slightly shaped by oak aging. PAIRING: Ideal with game meats and mushroom-based dishes, especially porcini mushrooms.
SERVING TEMPERATURE: 22°C
ALCOHOL CONTENT: 13.5%
RESIDUAL SUGAR: 0.4 g/L
AGING POTENTIAL: 15-25 years
PRODUCTION AREAS: Agropoli, province of Salerno, Cilento National Park
VARIETIES: Aglianico 70%, Piedirosso 30%
SOIL: Clayey-calcareous
AVERAGE AGE OF THE VINEYARD: 30 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of grapes in the vineyard, destemming. Maceration on the skins and spontaneous fermentation with indigenous yeasts in stainless steel tanks for 9-10 days at a controlled temperature of 28°C. Daily pumping over, racking, decanting and cold stabilization to avoid the use of clarifying agents (with renewable energy).
MATURATION: 3 months in stainless steel followed by 10-12 months in oak barrels from the Cilento Park (20 hl).
COLOR: Intense ruby red with violet reflections.
NOSE: Complex and expressive. Ripe red fruits, tobacco notes, hints of Mediterranean herbs and wild flowers.
PALATE: Velvety and persistent structure. Ripe red fruits, spicy nuances, earthy notes and well-integrated tannins. PAIRING: Roasted red meats, mature mountain cheeses and a variety of cured meats.
SERVING TEMPERATURE: 22°C
ALCOHOL CONTENT: 13.50%
RESIDUAL SUGAR: 0.2 g/L
AGING POTENTIAL: 15-25 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Fiano
SOIL: Clayey-calcareous
AGE OF THE VINEYARD: 48 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of the grapes in the vineyard. Destemming, soft pressing. Spontaneous fermentation with indigenous yeasts in stainless steel at a controlled temperature of 17°C. Cold decantation and stabilization to avoid the use of clarifying agents (using renewable energy). Bottled in February.
COLOR: Bright straw yellow with typical greenish reflections, crystalline, with slowly forming drops.
NOSE: Intense and elegant, with a distinctive almond bitterness.
PALATE: Full-bodied, balanced and intense, confirming the olfactory sensations with a rich and characteristic flavor profile. PAIRING: Excellent with shellfish, lobster, raw oysters and fish.
SERVING TEMPERATURE: 10/12°C
ALCOHOL CONTENT: 14.50%
RESIDUAL SUGAR: 1 g/L
AGING POTENTIAL: 5-10 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Fiano
SOIL: Clayey-calcareous
AGE OF THE VINEYARD: 48 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of the grapes in the vineyard. Destemming, soft pressing. Spontaneous fermentation with indigenous yeasts in stainless steel at a controlled temperature of 17°C. Cold decantation and stabilization to avoid the use of clarifying agents (using renewable energy). Bottled in February.
COLOR: Light straw yellow with bright greenish reflections. NOSE: Intense, aromatic, broad, fragrant, with notes of hazelnut and almond.
PALATE: Fresh and round, with a subtle acidity and excellent structure, confirming the olfactory sensations.
PAIRING: Cold appetizers, fish, seafood, excellent with raw oysters.
SERVING TEMPERATURE: 10/12°C
ALCOHOL CONTENT: 13.50%
RESIDUAL SUGAR: 1.5 g/L
AGING POTENTIAL: 5-10 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
VARIETIES: Fiano 70%, Malvasia 30%
SOIL: Clayey-calcareous
AVERAGE AGE OF THE VINEYARD: 30 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of the grapes in the vineyard. Destemming and soft pressing. Spontaneous fermentation with indigenous yeasts in stainless steel at a controlled temperature of 17°C. Decanting and cooling at -5°C for approximately 7 days (using renewable energy). Bottled in February.
COLOR: Pale straw yellow with evident greenish reflections, crystalline.
NOSE: Intense and delicate, with fruity notes enriched by hints of broom and almond.
PALATE: Pleasantly acidic, savory, full-bodied and well balanced. PAIRING: Ideal with aperitifs, fish starters, raw fish and first courses based on fish sauces (without tomato). Also excellent with mixed fried fish.
SERVING TEMPERATURE: 10/12°C ALCOHOL CONTENT: 12.50%
RESIDUAL SUGAR: 1 g/L
AGING POTENTIAL: 4-8 years
PRODUCTION AREA: Agropoli, province of Salerno, Cilento National Park
VARIETIES: 70% Sangiovese, 15% Aglianico, 15% Piedirosso SOIL: Clayey-limestone
AVERAGE AGE OF THE VINEYARD: 30 years
WINEMAKING: Organic
ALTITUDE: 150 meters above sea level
TRAINING FORM: Guyot
VINIFICATION: Manual selection of the grapes in the vineyard. Destemming. Spontaneous fermentation with indigenous yeasts in stainless steel at a controlled temperature of 17°C. 24-48 hours of maceration on the skins. Decanting and cooling at -5°C for approximately 7 days (using renewable energy). Bottled in February. COLOR: Bright and lively pink with luminous and radiant hue. NOSE: Very fine and pleasantly aromatic, with dominant notes of aromatic rose and ripe apricot.
PALATE: Harmonious and fresh, with a pleasant almond aftertaste that persists on the palate.
PAIRING: Excellent with appetizers, white meats, mixed fried foods and medium-aged cheeses.
SERVING TEMPERATURE: 10/12°C ALCOHOL CONTENT: 12.50%
RESIDUAL SUGAR: 1.4 g/L
AGING POTENTIAL: 4-8 years