Italy, Campania
Aglianico
Certifications
Alcohol
13.5%
Analytical data
dry
Vineyard
Terredora sources fruit exclusively from their own vineyards - they are the largest family-owner of vineyards in Campania with more than 200 ha under their direct control. The Aglianico for this wine is sourced from the communes of Montemiletto and Lapio. The latter has a well-documented history of feudal viticulture dating to 864 AD.
Soil Type
Clay and calcareous soils.
Winemaker
Paolo Mastroberadino
Viticulture
traditional area with continental climate, cold winter with also snow falls, windy area with strong slopes and hills.
Vinification
Grapes are destemming, put into rotovinificators where the maceration and fermentation takes place for 15-18 days at 28°C. The wine is aged in French barrels (tonneaux) and traditional Slavonian botte for 24 months and then for an additional 24 months in bottle.
Maturation
The wine is aged in French barrels (tonneaux) and traditional Slavonian botte for 24 months and then for an additional 24 months in bottle.