MARINO

since 1977 the DOP wines of Cilento

OUR WINES

"All excellent wines, the pride of the Cilento lands, reflect nature, the characteristics of the territory and the vintage."
The fruit is harvested by hand, according to the most ancient peasant tradition of the lands of Campania, for a refined selection of the raw material.
The limited production imposed on the crops also guarantees the best quality year after year. The current selection of wines comes from in-depth experimentation in the vineyard and in the cellar, which has made it possible to make the most of the peculiarities of the native vines.

PIEDIROSSO

IGP PAESTUM

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

PROCLAMO RISERVA

Cilento Aglianico Riserva DOP

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

PROCLAMO

Cilento Aglianico PDO

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

CELLAIA

Cilento Rosso DOP - organic vegan

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

FIANO

Paestum IGP - Late harvest

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

PROCLAMO

Cilento Fiano DOP - organic vegan

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

CELLAIA

Cilento Bianco DOP - organic vegan

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

CELLAIA

Cilento Rosato PDO - organic vegan

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

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