Cilento Aglianico DOP 2004

PRODUCTION ZONE: Agropoli, province of Salerno, Cilento National Park
GRAPE VARIETY: 100% Aglianico
SOIL: Clay-limestone
AVERAGE AGE OF VINES: 30 years
VITICULTURE: Organic
ALTITUDE: 150 meters above sea level
VINE TRAINING: Guyot
VINIFICATION: Hand selection of grapes on the vine. Destemming. Skin maceration and spontaneous fermentation with indigenous yeasts in stainless steel tanks for 9 to 10 days at a controlled temperature of 28°C. Daily pump-overs. Racking, settling and cold stabilization to avoid the use of fining agents (using renewable energy). 
MATURATION: 1 year in stainless steel, followed by 20 to 22 months in Cilento Park oak foudres (20 hl).
COLOR: Intense ruby red with slight violet reflections
NOSE: Intense, robust, and persistent, with dominant notes of sour cherry and spices
PALATE: Assertive character, great longevity, with a velvety body subtly shaped by oak aging.
PAIRINGS: Ideal with game meats and mushroom dishes, particularly porcini.
SERVING TEMPERATURE: 22°C
ALCOHOL CONTENT: 13.5%
RESIDUAL SUGAR: 0.4 g/L
AGING POTENTIAL: 15-25 years