The Aglianico grapes are souced 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.
Ripe and spicy with smoky, meaty notes and hints of sour cherry. Plush and powerful on the palate with spicy black fruits and hints of liquorice and dark chocolate - offset by fresh acidity. Despite its obvious power, this has deceptive finesse - fine tannins and good balance mean this will happily keep for 10-15 years but it is perfectly accessible now.
Richly flavoured meats including salami, lamb and game.