Brooding and deep, but also fragrant and fruit-forward. Produced from eighty-year-old vines of Aglianico grown in a remote vineyard almost 500 metres above sea level, the grapes spend 12 days on the skins before resting in concrete vats for two years. A wine that belongs with a rich pasta or grilled meats, there’s earthy and herbal aromas, and lots of ripe blackberry and black plum.
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