Pois

DENOMINATION: CAMPANIA AGLIANICO IGT
GRAPE VARIETY: 100% Aglianico

HARVEST PERIOD: End of the third decade of October.

VINIFICATION: Cold pre-maceration, maceration for about 20 days with continuous pumping over, fermentation with selected yeasts, in barriques to enrich itself with flavors, aromas and the right tannins.

AGING: In steel.

ORGANOLEPTIC CHARACTERISTICS: Very intense ruby red, with notes of red fruits and violets. Spicy, soft, in acid-tannic balance and velvety.

PAIRINGS: Accompanies roast meats, braised meats, game, blue cheeses and first courses.