描述
Still red wine from Campania, 15% ABV, produced by Joaquin Aziende Agricole. 100% Aglianico. 0.75L bottle, 2020 vintage. A wine born from a passion for Aglianico, grown in the volcanic soil of Irpinia. After the harvest, which takes place in mid-October, the grapes are destemmed and macerated for about 10 days before fermentation in fiberglass tanks. Reminiscent of cherries, blackberries, blackcurrant jam, and cocoa. Intense ruby red color with purple highlights. Smooth with spicy notes and a fresh, lingering finish that echoes the aromas perceived on the nose.
獎項
詳細資訊
香水
顏色
味道
服務於:
16 - 18 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour
搭配
- 創業年份: 1999
The story began in 1999, when Raffaele Pagano decided to express his opinions on ancient grapes, starting to work on Fiano, Aglianico and Greco, the standard bearer of a territory, Irpinia, dedicated to the viticulture of excellence. Land, this, where the predominance of the thermal excursions, the volcanicity of the soil, the minerality, the peculiarity of the climate, favors high evolutions for white wines and where the cold of its hills generates reds of strength and extreme elegance. Uniqueness of a Wine, therefore, experience of a territory.
"From the beginning, we wanted to look for these grapes, their best expression, giving a meaning, a subjective interpretation to the word" VINIFICATION. "The thought is simple, it is direct, the idea is to produce unique pieces.
We produce, if there are the conditions of vintage, if mother nature allows us. To do this we have a "Bunker" ... the Cellar. A huge space, for the bottles to be produced, but useful for the refinements, so that the permanence of whites and reds, both in wood and in glass, is complete ... long ". 閱讀更多
| 名称 | Joaquin Aglianico I Viaggiatori 2020 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Campania IGT |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 15.0% 按體積 |
| 葡萄品种 | 100% Aglianico |
| 国家 | Italy |
| 产地 | Campania |
| 供应商 | Joaquin Aziende Agricole |
| 产地 | Montefalcione (Avellino) |
| 酿酒工艺 | After the harvest, which takes place in mid-October, destemming follows and after a maceration period of around 10 days it ferments in fibreglass tanks. |

