||Altitude: 350 m. a.s.l. Exposure: South-West.
||Last decade of October, before November, manual harvesting in small boxes of about 20 kg.
||After careful sorting before and after destemming, the crushed grapes ferment for 12-15 days at a temperature of 28-30 °C.
||In oak barrels for about 6 months. It is then refined in steel and in the bottle.
||Very versatile. Excellent with first and second courses, it is ideal with grilled red meats and with cured meats and mature cheeses.
||Price Pietrefitte Aglianico del Taburno 2017 € 8.92