Original: $26.99
-70%$26.99
$8.10The Story
Intense ruby red colour. Well-developed bouquet with hints of red fruits, especially strawberries and raspberries, and spices such as vanilla, tobacco, cocoa and coffee. On the palate the taste is warm, well-structured, long-lasting and remarkably supple. Earthy and rich with ripe blackberry, black cherry, plum flavours finishing smoky on the palate and with great acidity for food. A versatile, food-friendly wine. Pair with any type of cheese and antipasti, soups, duck or venison, and chocolate.
The powerful, age-worthy Aglianico grape, native to Campania, has been produced into wine since Ancient Roman times. However, the grape fell into near extinction until the late 1940s, when the Mastroberardino family began a comprehensive restoration project at their estate in Irpinia. Working primarily with Campania’s ancient, native varietals Fiano, Greco, and Aglianico, Mastroberardino has resuscitated would-be extinct grapes into world class varieties. Their efforts ignited a resurgence in quality wine production in all of Southern Italy.
The grapes are harvested by hand and macerated in stainless steel tanks for a few hours on their skins before being fermented in stainless steel tanks. Ten months aging in wood, with an additional six months in bottle.
Description
Intense ruby red colour. Well-developed bouquet with hints of red fruits, especially strawberries and raspberries, and spices such as vanilla, tobacco, cocoa and coffee. On the palate the taste is warm, well-structured, long-lasting and remarkably supple. Earthy and rich with ripe blackberry, black cherry, plum flavours finishing smoky on the palate and with great acidity for food. A versatile, food-friendly wine. Pair with any type of cheese and antipasti, soups, duck or venison, and chocolate.
The powerful, age-worthy Aglianico grape, native to Campania, has been produced into wine since Ancient Roman times. However, the grape fell into near extinction until the late 1940s, when the Mastroberardino family began a comprehensive restoration project at their estate in Irpinia. Working primarily with Campania’s ancient, native varietals Fiano, Greco, and Aglianico, Mastroberardino has resuscitated would-be extinct grapes into world class varieties. Their efforts ignited a resurgence in quality wine production in all of Southern Italy.
The grapes are harvested by hand and macerated in stainless steel tanks for a few hours on their skins before being fermented in stainless steel tanks. Ten months aging in wood, with an additional six months in bottle.
