Aglianico Campania IGP

Francesco Paolo Avallone founded Villa Matilde in the early 1960s. A lawyer by profession, his passionate interest in the classics led him to investigate a 3,000-year-old wine favored by ancient Roman poets and emperors: the “immortal Falerno.” His decade-long quest led to the development of prime clones of Aglianico, Piedirosso and Falanghina. Today, twenty original clones of the three varieties are trademarked by Villa Matilde, and Francesco Paolo’s son and daughter, Salvatore “Tani” and Maria Ida Avallone, continue their father’s legacy. Villa Matilde extends four properties, two within the Falerno del Massico DOC appellation (province of Caserta): and two in the Benevento and Avellino provinces. The Avallones have also reached an enviable goal: zero greenhouse gas emissions on all properties.

The Rocca dei Leoni estate extends 30 hectares (74 acres) and is located in the heart of Benevento’s Sannio area between three valleys. The entire expanse of vineyards enjoys volcanic soil, rich in phosphorus and potassium, and features lush vegetation, with cherry, fir, chestnut and walnut trees. Aglianico and Falanghina grapes particularly benefit from excellent hillside exposures and considerably steep hillsides. The vines are also very old, which contributes to the wine’s excellent structure and aromatic profile.

Made from pure Aglianico from vines plants at far back as 1970. After harvest in early fall, the grapes are soft-pressed, de-stemmed and cold macerated. They ferment for about twenty days. The wine then ages in stainless steel before being transferred to traditional oak barrels. Brilliant red with purple reflections, the nose is intense and persistent, reminiscent of spices, blackberries and ripe red fruit. Full-bodied and consistent on the palate, it shows rich, appealing flavors and goût de terroir. Can be cellared up to five years.


Wine exported to

Australia, Canada, Hong Kong

Grape Varieties:

100% Aglianico

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

20 days

Type of yeast:

Selected

Fermentation temperature:

26 °C (78.8 °F)

Maceration technique:

Cold macerated

Length of maceration:

20-25 days

Malolactic fermentation:

Yes

Aging containers:

Oak barrels

Aging before bottling:

3 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

From vineyards near the Rocca dei Leoni property, Campania

Soil composition:

Arenaceous clay, quarzitic sandstone and fossil-filled soil

Vine training:

Guyot

Altitude:

400 meters (1,310 feet) above sea level

Vine density:

3,000 vines per hectare

Exposure:

Various

Years planted:

Early 1970s

Age of vines:

45 years old

Time of harvest:

Late October

First vintage of this wine:

2000

Total yearly production (in bottles):

115,000

Tasting notes:

Brilliant red with purple reflections. The nose is intense and persistent, reminiscent of spices, blackberries and ripe red fruit. Full-bodied and consistent on the palate, shows rich, appealing flavors and goût de terroir.

Serving temperature:

Best served at 16-18 °C (59-64.4 °F).

Food pairings:

Charcuterie, pizza and poultry dishes like turkey

Aging potential:

5 years

Alcohol:

13.5%

Winemaker:

Riccardo Cotarella