||10% Aglianico, 60% Cabernet Sauvignon, 30% Merlot
||The grapes are grown and the wine now produced just a few miles outside Salerno, at Silvia Imparato’s Montevetrano estate in San Cipriano Picentino.
|Composition of the land
||The soil is skeleton-rich, of a medium texture composition. Skeleton-rich, medium texture composition. South-West exposure. Hilly landscape.
||Cordone speronato unilaterale e guyot
||Long skin maceration (20 days).
||Fermentation: Stainless steel. Initial bleeding of 15%. Numerous pressings. Fermentation of 20 days. Malolactic fermentation performed
||8/12 months in new 225-litre French oak casks from Nevers, Allier and Tronçais. Refining: Bottled for 6 months before release onto the market
||Red meats, game, mature cheeses to hard paste, salumi or only, accompanied from mushrooms, tartufi. The scents and the long palate create a great pleasure in the mature vintage years also with the chocolate, and for it loves it to who, a good ones cigar.