Aglianico
MONSERRATO 1973
From one of the oldest parcels of the vineyard at the entrance of our company, we hand-select the best Aglianico grapes of each vintage and only in the best we produce this wine in purity that we put on the market two years after the harvest.
Vinification
Light de-stemming, pressing of the whole grapes and transfer of the must into stainless steel tanks for alcoholic fermentation with maceration of the skins for about 15 days; racking, decanting, decanting; malolactic fermentation in steel.
Maturation and refinement
Aged partly in steel tanks, partly in large Slavonian oak barrels for 18 months. Refinement in the bottle follows for a further 6 months.
Description
Bright ruby red, the nose has hints of morello cherry, black pepper, licorice and tobacco. With aging it changes to empyheumatic and ethereal tones. Austere, rightly tannic, it strongly renders the backbone of the most famous black grape variety in Campania.
Name
Sannio DOP Aglianico
Grapes
Aglianico 100%
Geographic Location
Hilly area of the Municipality of Benevento, Contrada La Francesca at 290 m s.l.m.
Characteristics of the terrain
Clayey tuff with good organic endowment
Exposure
Southwest
Form of farming
Guyot espalier
Plant density
4,000 vines / ha
Planting year
2001
Yield per hectare
55 quintals
Type of agriculture
Biological
Method of collection
Manual collection and selection
in boxes of 15 kg
Harvest time
End of October
Alcoholic strength
13.5% vol
Service temperature
15 ° C – 16 ° C
Aglianico
MONSERRATO 1973
From one of the oldest parcels of the vineyard at the entrance of our company, we hand-select the best Aglianico grapes of each vintage and only in the best we produce this wine in purity that we put on the market two years after the harvest.
Light de-stemming, pressing of the whole grapes and transfer of the must into stainless steel tanks for alcoholic fermentation with maceration of the skins for about 15 days; racking, decanting, decanting; malolactic fermentation in steel.
Maturation and refinement
Aged partly in steel tanks, partly in large Slavonian oak barrels for 18 months. Refinement in the bottle follows for a further 6 months.
Description
Bright ruby red, the nose has hints of morello cherry, black pepper, licorice and tobacco. With aging it changes to empyheumatic and ethereal tones. Austere, rightly tannic, it strongly renders the backbone of the most famous black grape variety in Campania.
Name
Sannio DOP Aglianico
Grapes
Aglianico 100%
Geographic Location
Hilly area of the Municipality of Benevento, Contrada La Francesca at 290 m s.l.m.
Characteristics of the terrain
Clayey tuff with good organic endowment
Exposure
Southwest
Form of farming
Guyot espalier
Plant density
4,000 vines / ha
Planting year
2001
Yield per hectare
55 quintals
Type of agriculture
Biological
Method of collection
Manual collection and selection
in boxes of 15 kg
Harvest time
End of October
Alcoholic strength
13.5% vol
Service temperature
15 ° C – 16 ° C
WINES
BARBERA
MONSERRATO 1973
Red wine produced with Barbera/Camaiola grapes from our vineyards closed to the winery. Grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. The maceration takes 5 days in steel and then refines about 6 months in amphora before being bottled.
SCUOTITERRA
MONSERRATO 1973
Sparkling wine made with Barbera/Camaiola grapes vinified in rosé and then refermented in the bottle. The grapes are pressed in whole bunches. After pressing,
the must proceeds with the first fermentation and aging in amphora, making base wine; a small part is kept to be used, in spring, as a liqueur de tirage for the second fermentation.
RINTOCCO
MONSERRATO 1973
Red wine produced with Aglianico, Barbera/Camaiola and Merlot grapes from our vineyards closed to the winery. Grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. Vinification and ageing made in stainless steel.
LEVATA
MONSERRATO 1973
White wine produced with Falanghina grapes from our vineyards near the winery. 50% is softly pressed with whole bunches and aged in steel tanks sur lies; The remaining part stays in contact with its skins for 5 days in amphora where it then ages for about 4 months on the sur lies.
Aglianico
MONSERRATO 1973
From one of the oldest parcels of the vineyard at the entrance of our company, we hand-select the best Aglianico grapes of each vintage and only in the best we produce this wine in purity that we put on the market two years after the harvest.
MURATE DI SOPRA
MONSERRATO 1973
White wine produced with Falanghina and Fiano grapes selected from our highest vineyards near the winery. The grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. 70% of the grapes are subjected
to a soft pressing with whole bunches to obtain the must which is aged on the fine lees for about 6 months in steel tanks. The other part ferments and ages for about 6 months in barriques.
MAGNUM BARBERA
DEL SANNIO
MONSERRATO 1973
This is the Samnite grape that occupies a special place in our production. Our Barbera (Camaiola) best supports the conviviality of the table and is capable of letting itself be drunk with great pleasure even on its own. The grapes come from a specific and suitable parcel of our estate in Benevento, a few steps from Pietrelcina. Like the whole company, the vineyard is managed with low environmental impact agronomic techniques.
MAGNUM fiano
MONSERRATO 1973
Over the years, one of the highest parcels in Monserrato has expressed a very high quality through the grapes of this vine. Therefore every year the very small quantity of Fiano produced on the farm is vinified in purity to tell this further nuance of our microcosm.
BARBERA
MONSERRATO 1973
Red wine produced with Barbera/Camaiola grapes from our vineyards closed to the winery. Grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. The maceration takes 5 days in steel and then refines about 6 months in amphora before being bottled.
SCUOTITERRA
MONSERRATO 1973
Sparkling wine made with Barbera/Camaiola grapes vinified in rosé and then refermented in the bottle. The grapes are pressed in whole bunches. After pressing,
the must proceeds with the first fermentation and aging in amphora, making base wine; a small part is kept to be used, in spring, as a liqueur de tirage for the second fermentation.
LEVATA
MONSERRATO 1973
White wine produced with Falanghina grapes from our vineyards near the winery. 50% is softly pressed with whole bunches and aged in steel tanks sur lies; The remaining part stays in contact with its skins for 5 days in amphora where it then ages for about 4 months on the sur lies.
RINTOCCO
MONSERRATO 1973
Red wine produced with Aglianico, Barbera/Camaiola and Merlot grapes from our vineyards closed to the winery. Grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. Vinification and ageing made in stainless steel.
Aglianico
MONSERRATO 1973
From one of the oldest parcels of the vineyard at the entrance of our company, we hand-select the best Aglianico grapes of each vintage and only in the best we produce this wine in purity that we put on the market two years after the harvest.
MURATE DI SOPRA
MONSERRATO 1973
White wine produced with Falanghina and Fiano grapes selected from our highest vineyards near the winery. The grapes are harvested by hand and transported to the cellar in small baskets to prevent the grapes from being crushed. 70% of the grapes are subjected
to a soft pressing with whole bunches to obtain the must which is aged on the fine lees for about 6 months in steel tanks. The other part ferments and ages for about 6 months in barriques.
MAGNUM BARBERA
DEL SANNIO
MONSERRATO 1973
This is the Samnite grape that occupies a special place in our production. Our Barbera (Camaiola) best supports the conviviality of the table and is able to let itself be drunk with great pleasure even on its own. & Nbsp; The grapes come from a specific and suitable particle of our estate in Benevento a few steps from Pietrelcina. Like the whole company, the vineyard is managed with low environmental impact agronomic techniques.
MAGNUM fiano
MONSERRATO 1973
Over the years, one of the highest parcels in Monserrato has expressed a very high quality through the grapes of this vine. Therefore every year the very small quantity of Fiano produced on the farm is vinified in purity to tell this further nuance of our microcosm.
OILS
ORTICE
MONSERRATO 1973
Ortice is the lord of the table: the perfect combination of spicy and bitter that does not fear superstitions.
Monocultivar Ortice
The soil of the Ortice plot is very fine. Before the plant dating back to the early 90s, important refurbishment works were carried out with the removal of large volumes of rock. It is an onovarietal olive grove of Ortice, a symbolic variety of olive growing in the Sannio area.
SATANASSO
MONSERRATO 1973
Satanassus commands that you dance, you can eat, and that everyone has fun and enjoyment.
Company cru
Spicy, lively and lightly fruity
The soil of the Satanasso plot is moderately fine, clayey and slightly compact. Outcrop rocks are rarely found. This plot is characterized by the presence of different varieties with a prevalence of Racioppella and Pampagliosa.
ORTICE
MONSERRATO 1973
Ortice is the lord of the table: the perfect combination of spicy and bitter that does not fear superstitions.
Monocultivar Ortice
The soil of the Ortice plot is very fine. Before the plant dating back to the early 90s, important refurbishment works were carried out with the removal of large volumes of rock. It is an onovarietal olive grove of Ortice, a symbolic variety of olive growing in the Sannio area.
SATANASSO
MONSERRATO 1973
Satanassus commands that you dance, you can eat, and that everyone has fun and enjoyment.
Company cru
Spicy, lively and lightly fruity
The soil of the Satanasso plot is moderately fine, clayey and slightly compact. Outcrop rocks are rarely found. This plot is characterized by the presence of different varieties with a prevalence of Racioppella and Pampagliosa.