Description
Calidonio, the Greek mithology term referring to the Calydonian boar, or Calydone, strong and mighty hero's antagonist.
Awards

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1910
- Oenologist: Carmelo Ferrara
- Bottles produced: 100.000
- Hectares: 40
Add to this the fundamental contribution of man and the game is done! Three of the four wines offered with merit earn the Quattro Grappoli area and the Diomede instead the podium, keeping all its gustatory drive intact, expressing austerity and composure in perfect balance. To close the circle the other typical and traditional vines of Benevento, Fiano, Falanghina, Greco and Coda di Volpe, which always represent a guarantee. Read more


Name | Ocone Calidonio Taburno Piedirosso Sannio 2015 |
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Type | Red still |
Denomination | Sannio DOC |
Vintage | 2015 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 85% Piedirosso, 15% Aglianico |
Country | Italy |
Region | Campania |
Vendor | Ocone |
Origin | Vineyards near the municipality of Ponte (BN) |
Climate | Altitude: 300 m. a.s.l. Exposure: South-West. |
Soil composition | Predominantly calcareous soils of alluvial origin, in the Taburno sub-area near the municipality of Ponte. |
Cultivation system | Spalliera on old hillsides. |
Plants per hectare | 2500 |
Yield per hectare | 50 q/Ha |
Harvest | Manual harvesting in boxes at the end of September and the beginning of October with the red foot grapes that have reached full ripeness and the first harvest of Aglianico. |
Wine making | Destemming, fermentation and maceration for 10 days. Extraction by pumping over, racking, soft pressing and transfer into tanks for natural clarification, followed by racking into steel containers. |
Aging | Approximately 70% of the wine evolves for 6 months in large casks and is then reunited to the main mass. The batch thus blended, is bottled for a slow phase of refinement. |
Allergens | Contains sulphites |