Maiardi is a small area on the Taburno mountain, from where, the older viticulturist says, the Aglianico grapes are the best of all the Benevento province.
|Area of production||
|Type of soil||
|Hight of the vineyard||
270 above sea level
|Vine growing method||
|Density of vineyard||
3500 vine per ha
|Av erase age of the vineyard||
20+ years old
|Gambero Rosso 2021||Quality/price|
|Vini Buoni d’Italia 2020||Quality, balance and drinkability|
The grapes are harvested in a slight over-ripening (first decade of November) and vinified according to the traditional method of long maceration, 40/60 days in a vitrified concrete tank, with frequent daily punching down, during fermentation, and filled with the skins for the remaining period. After racking, two or three decantations are carried out three or four days apart to obtain a rough decantation before going into barriques for a long aging process that lasts for about 24 months. The decanting from the barriques is followed by bottling without filtration.
Inpenetrable wine with an intense red with garnet hints, the nose is incredibly intense with aromas ranging from intense fruity to a delicate spicy and aromatic herbs To the taste is rich, very warm and extremely harmonious to be a pure Aglianico, the aging in wood makes it extremely long and changeable as it oxygenates in the glass.
For the character and the winemaking technique, decanting is necessary. Ideally pair with red meat dishes, stews, excellent with aged cheeses, blue cheeses, and in company with dried fruit and chocolate.
Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places.