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The Aglianico grapes are sourced from the Castelfranci vineyard. These guyot-trained vines were planted in 2004, in clay / chalk soils at an altitude of 500m. Typically harvested in early November, the grapes are fermented in stainless steel tanks with daily pumping over for 10-20 days. The wine is then matured in barrique and tonneau for 24 months.
Spicy, smoky, and meaty notes on the nose, with hints of sour cherry. Intense and finely-tuned on the palate with layers of spicy black fruits, liquorice and dark chocolate. With ripe tannins, and dry, savoury and lightly rustic notes, yet has deceptive finesse. This should happily keep for 10-15 years but is perfectly accessible now.
Richly flavoured meats including salami, lamb and game.
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