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100% Fiano, Fiano di Avellino DOCG
Fiano di Avellino DOCG, at an altitude of 400mt above sea level, in the municipality of Lapio and at 600mt above sea level, in that of Capriglia Irpina.
Clay like and sandy with volcanic elements present.
Double branched Guyot method, 2800 plants per hectare with a production volume of 60 quintals per hectare.
Harvested by hand at the beginning of October, placed in ventilated boxes, softly pressed, and left to rest before fermentation occurs in a temperature-controlled area.
After the first racking, the wine is left in the tank for at least 12 months, on the fine lees, to define and harmonize the taste balance and enhance the varietal aromas.
After bottling, ageing continues in bottles for a minimum of 12 months.
13,5% vol
Straw like yellow with green reflections
The tasting offers an intriguing experience. It has a wide range of fruity sensations of citrus peel, William’s pear, and floral touches, which complement the herbaceous and spicy varietal notes. The sip is harmonious, with a play of parts between freshness, opulence, and flavour.
To be enjoyed as an aperitif to accompany canapes or throughout the meal in combination with fish dishes, shellfish, white meats, salads, and fresh cheeses.
2019, 2020, 2021, 2022, 2023
Greco 100%, Greco di Tufo DOCG
Greco di Tufo DOCG at 550mt above sea level in Montefusco territory and 350mt above sea level in that of the Santa Paolina.
Clay like and sandy.
Double branched Guyot method, 3330 plants per hectare with a production volume of 60 quintals per hectare.
Harvested by hand at the beginning of October, placed in ventilated boxes, softly pressed, and left to rest before fermentation occurs in a temperature-controlled area.
After the first racking, the wine is left in the tank for at least 12 months, on the fine lees, to define and harmonize the taste balance and enhance the varietal aromas.
After bottling, ageing continues in bottles for a minium of 12 months.
13.5 % vol
Deep, straw like yellow
There are evident notes of grapefruit, orange blossom and medlar. On the palate it is enveloping and balanced, with a pleasantly savoury finish.
Best paired with fish tartare, shellfish, and risotto dishes.
2019, 2020, 2021, 2022, 2023
Falanghina 100%, DOC Irpinia
In Montemiletto territory at an altitude of 400mt above sea level, various exposures.
Clay like
Double branched Guyot method, 4000 plants per hectare with a production volume of 80 quintals per hectare.
Harvested by hand at the end of September, placed in ventilated boxes, softly pressed, and left to rest before fermentation occurs in a temperature-controlled area.
After the first racking, the wine is left in the tank for at least 12 months, on the fine lees, to define and harmonize the taste balance and enhance the varietal aromas.
After bottling, ageing continues in bottles for a minimum of 12 months.
13,5% vol
Light straw like yellow
Verticality is appreciated in the glass. The freshness guides the tasting along with an intense aromatic expression. There are evident aromas reminiscent of Mediterranean herbs, white pulp fruit and finely mentholated notes which characterise the finish. The sip is full, not excessively soft, and pleasantly persistent.
Best paired with antipasti dishes, soups, white meats, fish, and cheeses.
2019, 2020, 2021, 2022, 2023
Aglianico 100%, DOC Irpinia
From Montemiletto territory at 400m above sea level, blend of different parcels with various exposures
Clay like
Double branched Guyot method, 4000 plants per hectare with a production volume of 60 quintals per hectare.
Harvested by hand in middle to late October, placed in ventilated boxes, manual destemming technique, macerated for approx. 20 days, malolactic fermentation, storage in steel and then transfer to barriques of second passage for at least 12 months.
Successivamente all’imbottigliamento, l’affinamento continua per almeno 12 mesi.
13,5% vol
Deep red
A lively and structured wine with a marked presence of ripe red fruit, blackberry, black cherry, violet flowers and evident hints of undergrowth and musk. On the palate it is soft, intense, and persistent. The finish is characterized by pleasant returns of spices.
Best paired with meat dishes, but also first course and aged cheese.
2018, 2019
Aglianico 100%, DOC Irpinia
From Montemiletto territory at 400m above sea level, various exposures
Clay like
Double branched Guyot method, 4000 plants per hectare with a production volume of 60 quintals per hectare.
Harvested by hand in middle to late October, placed in ventilated boxes, manual destemming technique, macerated for approx. 20 days, malolactic fermentation, storage in steel and then transfer to barriques of second passage for at least 12 months.
After bottling, ageing continues in bottles for a minimum of 12 months.
13,5% vol
Cherry pink
Freshness is the backbone of the wine, which when tasted blends with sweet and voluminous sensations, and then leaves room for a savoury and persistent finish. Notes of forest fruits, cherries, and pomegranate typical of the Aglianico grape cultivated in this area.
Recommended combinations are with summer dishes based on tomato and tempura vegetables, spicy dishes, and fried fish.
2019, 2020, 2021, 2022
Aglianico 100%, D.O.C. Irpinia Campi Taurasini
From Montemiletto territory at 400m above sea level, blend of different parcels with various exposures
Clay like.
Double branched Guyot method, 4000 plants per hectare with a production volume of 50 quintals per hectare.
Harvested by hand in middle to late October, placed in ventilated boxes and selected on a sorting table. All destemming is completed manually, fermentation at a controlled temperature with maceration lasting for approx. 20 days. Malolactic fermentation and storage take place in steel. After the first decanting, part of the wine is transferred to the first (50%) and second passage (50%) oak barrels where it rests for 12 months.
After bottling, ageing continues in bottles for a minimum of 12 months.
14,00% vol
Bright, intense red with purple hues
A broad bouquet, characterized by varietal and tertiary notes including violet flowers, morello cherries and black pepper. The taste is full of an elegant presence of spicy notes. The finish is long and complex.
Best paired with first dishes and aged cheeses.
2019
Aglianico 100%, D.O.C.G. Taurasi
Montemiletto (AV) 400 m.s.l.m., blend di parcelle differenti con esposizioni diverse
Clay like.
Double branched Guyot method, 4000 plants per hectare with a production volume of 40 quintals per hectare.
Harvested by hand in middle to late October, placed in ventilated boxes and selected on a sorting table. All destemming is completed manually, fermentation at a controlled temperature with maceration lasting for approx. 20 days. Malolactic fermentation takes place in steel cylinders. After the first decanting, the wine is transferred to the first passage.
After bottling, ageing continues in bottles for a minimum of 18 months.
14,00% vol
Deep, bright red
Full body wine, with intense and elegant aromas. To the nose, it offers a variegated and exuberant note of small berries and floral scents typical of the variety with background spicy notes of liquorice, cloves, pepper and cacao. The palate is structured with an elegant tannic balance and silky sensations. The sip is lively, harmonious, and full. The finish is pleasant, characterised by a refined spiciness.
Best paired with meats and game dishes.
2018, 2019
Aglianico 100%, DOC Irpinia
Montemiletto, (AV) 400 m.s.l.m., blend di parcelle differenti con esposizioni diverse
Clay like
Double branched Guyot method, 4000 plants per hectare with a production volume of 60 quintals per hectare.
Harvested by hand in middle to late October, placed in ventilated boxes, manual destemming technique, macerated for approx. 20 days, malolactic fermentation, storage in steel and then transfer to barriques of second passage for at least 12 months.
After bottling, ageing continues in bottles for a minimum of 6 months.
12% vol
Pale rose
The foam is abundant and enduring. It has hints reminiscent of pomegranate and pink grapefruit peel. On the palate, the rawness blends with the creaminess of the fine bubbles that leave room for a fresh, round, and persistent finish.
Best paired with summer dishes, tomatoes, grilled vegetables, aged cheeses and meats.
2020, 2021
100% Falanghina, Irpinia DOC
From Montemiletto territory at 400m above sea level, blend of different parcels with various exposures
Clay like
Double branched Guyot method, 4000 plants per hectare with a production volume of 80 quintals per hectare.
Harvested by hand at the beginning of September and placed in ventilated boxes. Soft pressing, static settling, and fermentation at a controlled temperature. Aging on fine lees for 6 months, refermentation in autoclave for 30 days at a temperature of 18 degrees, contact with yeasts for approx. 100 days.
After bottling, ageing continues in bottles for a minimum of 6 months.
12,5 % vol
Bright yellow
Very fine and creamy perlage. On the nose there are evident hints of white pulp fruit and floral notes of acacia. On the palate it is complex and fresh with a savory finish.
Best paired with aperitifs, fish-based antipasti, throughout a main meal and with pizza.
2020, 2021
