Aglianico Campania IGP
Made from pure Aglianico from vines plants as 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.
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.
Wine exported to
Australia, Canada, Hong Kong
Length of alcoholic fermentation:
Type of yeast:
26 °C (78.8 °F)
Length of maceration:
Aging before bottling:
From vineyards near the Rocca dei Leoni property, Campania
Arenaceous clay, quarzitic sandstone and fossil-filled soil
400 meters (1,310 feet) above sea level
3,000 vines per hectare
Age of vines:
45 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
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.
Best served at 16-18 °C (59-64.4 °F).
Charcuterie, pizza and poultry dishes like turkey