Falerno del Massico Rosso Vigna Camarato DOP
The grapes are scrupulously selected by hand, and soft-pressed previous to skin maceration on its lees for twenty to twenty-five days. This is followed by malolactic fermentation in Allier oak barrique, where it ages twelve to eighteen months; one-third of the barrique is new, one-third is second use, and one third is third-use. Finally, the wine ages twelve to eighteen months in bottle. Deep, dark crimson red; intense, complex, elegant; voluptuous, lingering palate characterized by silky tannins, magnificent structure and great harmony. Can be cellared for fifteen to twenty years.
The Camarato vineyard was planted in 1986 on volcanic soil with excellent levels of phosphorus and potassium.
Wine exported to
80% Aglianico, 20% Piedirosso
Length of alcoholic fermentation:
Type of yeast:
25 °C (77 °F)
Gently pressed, the must ferments on the skins
Length of maceration:
One-third of barrique are new, one-third are second use and one-third are third use
Type of oak:
Aging before bottling:
Aging in bottle:
From one of the estate’s oldest hillside vineyards on the slopes of the extinct volcano of Roccamonfina, Campania
Volcanic soil with excellent levels of phosphorus, potassium and microelements
140 meters (460 feet) above sea level
3,500 vines per hectare
2,800 litres per hectare
Age of vines:
30 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Deep, dark crimson red in color. The bouquet is very intense, complex, elegant and persistent with dominant notes of dark berries, pepper, chocolate, coffee, licorice and vanilla. The palate is luscious, voluptuous and lingering, with silky tannins, magnificent structure and great harmony.
Best served at 16-18 °C (60.8-64.4 °F).
Seafood risotto, egg pasta
Alcohol cont. 14% by volume; dry extract: 37,2 g/L; total acidity: 5,4 g/L; residual sugar: 0,9 g/L; pH: 3.59