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

Australia, Canada

Grape Varieties:

80% Aglianico, 20% Piedirosso

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

20-25 days

Type of yeast:


Fermentation temperature:

25 °C (77 °F)

Maceration technique:

Gently pressed, the must ferments on the skins

Length of maceration:

20-25 days

Malolactic fermentation:


Aging containers:


Container size:

225 liters

Container age:

One-third of barrique are new, one-third are second use and one-third are third use

Type of oak:


Aging before bottling:

12-18 months

Aging in bottle:

12-18 months


Natural cork



Vineyard name:

Vigna Camarato

Vineyard location:

From one of the estate’s oldest hillside vineyards on the slopes of the extinct volcano of Roccamonfina, Campania

Soil composition:

Volcanic soil with excellent levels of phosphorus, potassium and microelements

Vine training:



140 meters (460 feet) above sea level

Vine density:

3,500 vines per hectare


2,800 litres per hectare



Years planted:


Age of vines:

30 years old

Time of harvest:

Late October

First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

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.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Seafood risotto, egg pasta

Aging potential:

15-20 years


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


Riccardo Cotarella