Grape Variety: 100 % Aglianico
Wine-making techniques: The grapes, harvested at the end of October, are gently pressed and then fermented at a controlled temperature following a brief, cold maceration on the skins for 24 hours. The wine is aged in steel.
Tasting notes: With a characteristic salmon-pink colour it has an elegant bouquet with aromatic notes including cherry, red fruits and apricot. It is well balanced on the palate; it is dry and persistent with undertones of peach and an after taste of strawberry.
Food pairings: A wine for the whole meal it accompanies hors doeuvres, pasta, risotto, fish soup and white meat. Serve at 10-12°C.
2012: The International Wine Challenge 2012 bronze
2012: Decanter World Wine Awards 2013 commended
2011: The International Wine Challenge 2012 commended
2009: 90 points The Wine Advocate, Jun 2010
2005: I vini rosati del Gambero Rosso 2007