A youthful, vibrant expression of the local Aglianico grape from its Campanian heartland. Ripe and approachable with plenty of fruit and character.

A dense, powerful young red, fresh and spicy on the nose with black fruits and smoky, tarry notes. Fresh wild plum and bitter cherry fruit is balanced by taut acidity and firm but ripe tannins. An impeccably made wine combining depth and structure with vibrant, spicy fruit. 

The Aglianico grapes are sourced from the Castelfranci, Venticano and Bonito vineyards - at altitudes of around 500m. The grapes are macerated and fermented on skins, in stainless steel, for around 10 days. Half of the wine is then matured in French oak (a mixture of 2-3yr old barriques and larger barrels) for 12 months, and half in stainless steel on lees. Both are then blended before bottling.

Drink with pasta and mushroom dishes, or ravioli with fresh ricotta. Alternatively - great with steak!