BENEVENTANO IGP - AGLIANICO - CAMPANIA
Calvi lies a few hundred meters from the Taurasi area, the great home of Aglianico. In Topeè, Antonio Palermo blends it with a small share of Barbera del Sannio, following the local tradition of pairing Aglianico with a grape that softens it. Fermented in chestnut vats with submerged cap, it is a red of structure and freshness, certified organic.
Grape variety
Aglianico 85%, Barbera del Sannio (Camaiola) 15%. Certified organic (ICEA).
Vineyards of origin
Estate-owned vineyards in Calvi (Benevento), in the middle Calore valley of the Sannio, at about 400 meters above sea level.
Soil: Clay.
Training system: Espalier, spurred cordon.
Season in the field: Manual harvest between September and October.
Vinification
Fermentation in chestnut vats with submerged cap.
Aging: Stainless steel.
Tasting notes
Deep ruby red. On the nose, ripe black cherry and blackberry, violet, light spice and a subtle earthy note. On the palate, fresh and well balanced, with firm but polished tannins, good structure and a medium-long, persistent finish.
Pairings
Structured, earthy dishes, red meats, braises, game and aged cheeses. Excellent with ragù and with mushroom-based recipes.
Alcohol content and serving temperature
Alcohol content: 13% Vol.
Serving Temperature: 16 - 18°C.
End
BENEVENTANO IGP - AGLIANICO - CAMPANIA
Calvi lies a few hundred meters from the Taurasi area, the great home of Aglianico. In Topeè, Antonio Palermo blends it with a small share of Barbera del Sannio, following the local tradition of pairing Aglianico with a grape that softens it. Fermented in chestnut vats with submerged cap, it is a red of structure and freshness, certified organic.
Grape variety
Aglianico 85%, Barbera del Sannio (Camaiola) 15%. Certified organic (ICEA).
Vineyards of origin
Estate-owned vineyards in Calvi (Benevento), in the middle Calore valley of the Sannio, at about 400 meters above sea level.
Soil: Clay.
Training system: Espalier, spurred cordon.
Season in the field: Manual harvest between September and October.
Vinification
Fermentation in chestnut vats with submerged cap.
Aging: Stainless steel.
Tasting notes
Deep ruby red. On the nose, ripe black cherry and blackberry, violet, light spice and a subtle earthy note. On the palate, fresh and well balanced, with firm but polished tannins, good structure and a medium-long, persistent finish.
Pairings
Structured, earthy dishes, red meats, braises, game and aged cheeses. Excellent with ragù and with mushroom-based recipes.
Alcohol content and serving temperature
Alcohol content: 13% Vol.
Serving Temperature: 16 - 18°C.
End
