||Vineyards located in the territory of the post-Cilento area in the province of Salerno, enrolled in the register "CILENTO" Protected Designation of Origin
||First decade of October, in perforated boxes.
||Fermentation conducted in purity and in conditions of maximum sterility. Refrigeration of the grapes for 6/8 hours before destemming and soft pressing. Vinification in red wine with long maceration (12-15 days) and fermentation temperature control, 26-28 °C.
||6 months in barrique, 3 months in bottle.
||Structured meat dishes, roasts and game. Mature cheeses and cured meats.
||Price Donna Clara Aglianico Notarius 2014 € 8.71