Prices incl. VAT
- Product number: 90033
Grape variety: 100 % Aglianico.
Production area: Own vineyard in Montemiletto.
Production technique: the selected grapes are vinified with an average maceration of 8-10 days. After alcoholic and malolactic fermentation, the wine is left to mature in small oak barrels for 12-18 months, followed by aging for at least 24-30 months in bottle.
Organoleptic characteristics: ruby red in colour, with intense reflections, it has aromas with varietal notes of black cherry, wild blackberry and plum, and then evolves into spicy and toasted notes. Elegant and soft, it has a strong persistence, with pleasant notes of red fruits, plum jam, cloves and black pepper. Of remarkable structure, round and harmonious, it is a wine suitable for long storage.
Food pairing: ideal with soups, also with meat, cold cuts, white and red meats, roast or stewed, game and game, in particular woodcocks with truffles and hare, medium mature cheeses such as caciocavallo.
Serve at 18°-20°C.
|Manufacturer:||Terredora di Paolo|
Terredora Di Paolo
In Campania, the history of man is intimately linked to that of the vine and Terredora's commitment is to bring to every glass the taste of this fascinating land, made generous by the fire of the volcanoes and the sun. After the Second World War, Walter Mastroberardino, a tenacious man from the South, began to take the bottles he produced together with his brothers in the company they had inherited around the Italian cities, Milan in the lead. In 1994 this chapter of his life came to an end and, at the age of sixty, when others decided to retire to private life, he embarked on a new journey with his children Daniela, Lucio and Paolo, thanks to the support of his wife, Dora Di Paolo.
Terredora has been the undisputed protagonist of the Campania wine Renaissance since 1978. Combining experience and tradition, he has introduced modern innovations, technical knowledge and people aiming to enhance the future of the millenary native grape varieties, promoting the return of viticulture in Campania to its oldest and most qualified tradition.