“Terra di Lavoro” Campania IGP 2017

This wine originates from two native varieties, Aglianico and Piedirosso, grown at 400m above sea level in a nine-hectare vineyard in S. Carlo di Sessa Aurunca. It is vinified traditionally, in contact with the skins for about 20 days, with the cap sinking several times a day. The malolactic fermentation has also completely taken place, the wine passes from steel to new Alier and Never barriques, where it matures for 12 months.

Dark and intense red color. On the nose the berries stand out with the balsamic notes of resin and a hint of spice. The mineral note that acts as the backbone is central. Soft and elegant tannins and very long persistence.

Grilled red meats, braised meats, game, tasty cheeses.