TYPE: Bolgheri Sassicaia D.O.C. Sassicaia<br />PRODUCTION AREA: loc. Vecchio Frantoio - Bolgheri ( Livorno ).<br />VINE: Cabernet Sauvignon 85 %, Cabernet Franc 15 %.<br />SOIL TYPE: The land on which the vineyards used for the production of this wine are located is included in the territorial delimitation of the DOC SASSICAIA. They show<br />diverse and composite morphological characteristics, with a strong presence of calcareous areas rich in marl, as well as stones (from which the wine takes its name) and<br />partially clayey. The production facilities are located at an altitude between 100 and 300 metres above sea level, with a west/south-west exposure.<br />VINIFICATION: Grapes are selected using a sorting table to eliminate impurities and any presence of millerandage. Soft and delicate pressing and destemming of the<br />grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C<br />(without any inoculation of yeasts). Maceration lasted 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent pumping over in the open air<br />and repeated délestage operations during alcoholic fermentation resulted in elegant, well-structured musts with an excellent aromatic component. Malolactic fermentation<br />was then completed, again in steel and completely spontaneous, and was completed at the end of November, after which the must was introduced into wood.<br />TRAINING SYSTEM: spurred cordon (very low yield of grapes per vine).<br />COLOUR: Intense ruby red.<br />BOUQUET: the nose expresses itself on hints of ripe red fruits, berries and cola, herbs and toasted almonds<br />PAIRINGS: Deliciously complements refined main courses of red meat or game. Excellent with grilled meat, roast and fillet of beef or with traditional Tuscan dishes based<br />on wild boar.<br />TASTE: on the palate, the taste is austere, rich and compact. It shows a sustained body and a good acid component. It progresses on notes of dried fruit, with a deep,<br />persistent finish.<br />DESCRIPTION: The name of Tenuta San Guido is inextricably linked to the origins of a famous wine that is considered one of the best wines in the world, Sassicaia. Since<br />1968, the year in which the first vintage was marketed, Sassicaia has achieved unexpected worldwide fame, growing year by year. The Tenuta San Guido, named after San<br />Guido della Gherardesca who lived in the 13th century, is a historic winery in the Bolgheri area, located along the Etruscan coast from Livorno to Grosseto in the Tuscan<br />Maremma. Covering a total area of around 2500 hectares, the company can currently count on ninety hectares under vine, including 75 hectares dedicated exclusively to the<br />production of Sassicaia, the latter being the brainchild of Marquis Mario Incisa della Rocchetta, who wanted to create a great Bordeaux-style wine. After moving to the<br />Tuscan estate in the second half of the 20th century, he began experimenting, planting a few cuttings of French vine varieties in an area that had hitherto been completely<br />unknown from a viticultural point of view. He managed to understand the potential of the Bolgheri area and of the very land on which he had planted the cuttings, which had<br />unique characteristics in terms of microclimate, very similar to the Graves and Bordeaux areas, and a stony soil, a sassicaia in fact, to which this extraordinary wine owes<br />its name. The quality of the product has allowed Sassicaia to achieve an unparalleled record: it is the first Italian wine from a specific winery to have a reserved DOC. The<br />Bolgheri Sassicaia appellation belongs exclusively to the Tenuta San Guido of the Incisa della Rocchetta family: the existing regulations in fact state that the area of<br />production of Bolgheri Sassicaia DOC is limited to the Sassicaia estate and that the grapes must consist of a minimum of 80% Cabernet Sauvigno.<br /><br />AGEING: At the end of malolactic fermentation the wine was put into French oak barriques, (one third new wood and the rest first and second passage) where it spent a<br />period of 24 months maturing, always keeping the masses separated by vineyard provenance and monitored in the long selection process. The selected masses were<br />blended at the end of December, i.e. a month and a half before bottling and subsequent ageing in glass before release.<br />

Country: Italy<br />Region: Piedmont<br />Soil: Clayey, calcareous and ferrous<br />Extension of vineyard: Assemblage of several plots<br />Planting type: Guyot<br />Density of vines per ha 4.500<br />Average age of vineyard: 20 years<br />Average production per ha 40 hl<br />Vinification and ageing: Partial destemming and crushing, spontaneous fermentation and submerged cap maceration for a week with 15% of the whole bunches. Maturation<br />for 11 months in 25 hl oak barrels.<br />Total sulphur dioxide: nd<br /><br />Note: According to the competent authorities, the indication of the grape variety in wines without designation of origin is forbidden by the regulations of the sector. Triple 'A'<br />wineries have complied with the indications provided by the Authorities, but are convinced that not indicating the grape variety prevents consumers from being fully and<br />correctly informed about the nature of the product.<br />

Tignanello 2018<br />Classification: Toscana IGT<br />Vintage 2018<br /><br /><br />Climate: The 2018 season in Chianti Classico opened with a rather regular winter in terms of both temperatures and rainfall; despite these climatic conditions, the vineyards<br />began their budding activity a week earlier than the historical average for the area. The spring period, and in particular May, was characterised by frequent rainfall and slightly<br />lower than usual temperatures, while June and July were dry and fairly warm, without ever experiencing extreme conditions. A few rainfalls in August and a dry, breezy<br />period in September and October allowed the grapes to ripen in an ideal manner, guaranteeing a good sugar content and excellent polyphenolic ripening. The harvest began<br />around 20 September for the Sangiovese and ended on 12 October with the picking of the Cabernet.<br /><br />Vinification: as usual, the climatic conditions of the harvest required a great deal of attention both in the vineyard during the harvest operations and in the cellar when the<br />grapes arrived, where sorting and initial processing were fundamental to achieving an optimal final result.<br />During the fermentation process in truncated cone tanks, the musts were macerated with extreme attention to the preservation of aromas, the extraction of colour and the<br />management of the sweetness and elegance of the tannins. Racking took place only after careful daily tastings. Once the skins were separated from the wine, malolactic<br />fermentation began in barriques to enhance the finesse and complexity of the aromas. The ageing process took place in French and Hungarian oak barrels, partly new and<br />partly second passage, for a total period of about 14-16 months; after an initial period of ageing in separate lots, these were assembled to complete the evolution in wood.<br />The wine, made mainly from Sangiovese grapes and a small part of Cabernet Sauvignon and Cabernet Franc, was aged for a further 12 months in the bottle before being<br />presented on the market.<br /><br />Historical data: Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on 57 hectares of south-west facing, calcareous soil with<br />tufaceous elements, at an altitude of between 350 and 400 metres above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine blended with<br />non-traditional varieties, such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally 'Chianti Classico Riserva vigneto<br />Tignanello' was first vinified from a single vineyard with the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak<br />barrels. With the 1971 vintage it became a Tuscan table wine, was called Tignanello and with the 1975 vintage the white grapes were totally eliminated. Since 1982, the<br />composition has remained unchanged. Tignanello is only produced in the best vintages; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.<br /><br />Tasting notes: deep and intense ruby red in colour, Tignanello 2018 strikes the nose for its complexity: notes of ripe red fruit, black cherry, sour cherry and currant, combine<br />with sweet hints of vanilla, mint and delicate sensations of white pepper and myrtle. On the palate it is rich and balanced: the soft and silky tannins are supported by an<br />excellent freshness that can give length, elegance and persistence of taste.<br /><br />Alcohol content: 14,50 %.<br />

Tenuta Tignanello Chianti Classico DOCG Riserva 2018<br /><br />Climate: The 2018 season in Chianti Classico opened with a rather regular winter in terms of both temperatures and rainfall; despite these climatic conditions, the vineyards<br />began their budding activity a week earlier than the historical average for the area. The spring period, and in particular May, was characterised by frequent rainfall and slightly<br />lower than usual temperatures, while the months of June and July were dry and fairly warm, without ever experiencing extreme conditions. A few rainfalls in August and a<br />dry, breezy period in September and October allowed the grapes to ripen in an ideal manner, guaranteeing a good sugar content and excellent polyphenolic ripening.<br />Harvesting began around mid-September for the Sangiovese and ended in the first ten days of October for the Cabernet.<br /><br />Vinification: on arrival in the winery, the grapes were destemmed and then softly pressed; the must was transferred to stainless steel tanks where alcoholic fermentation<br />took place, lasting about a week. Maceration was managed with very delicate pumping over and délestage in order to guarantee an intense extraction but at the same time<br />able to preserve the elegance and sweetness of the tannins. At the end of malolactic fermentation, which took place spontaneously by the end of the year, the assembled<br />wine continued its aging in French and Hungarian oak barriques for about a year. The Marchese Antinori was then bottled and aged in the bottle for a further 12 months.<br /><br />Historical data: Tenuta Tignanello is located in the heart of the Chianti Classico region, on the gentle hillsides between the Greve and Pesa valleys, and extends over 319<br />hectares, of which approximately 130 are planted to vines. The vineyards of Tenuta Tignanello are composed principally of the native Sangiovese and of non-traditional<br />varieties such as Cabernet Sauvignon and Cabernet Franc. Marchese Antinori is a historic Antinori wine which, since the 2011 vintage, has been produced with grapes from<br />Tenuta Tignanello. A wine which presents itself as the full expression of the quality and elegance of the Sangiovese of this area.<br /><br />Tasting notes: Marchese Antinori has a ruby red colour. On the nose intense notes of marasca cherry, violet and lavender alternate with small blood sensations, typical of<br />Sangiovese, and spicy hints of tobacco and leather; delicate notes of vanilla and cocoa powder complete the bouquet. On the palate it is enveloping, full, with an excellent<br />compactness of the tannic texture and a good liveliness that make it long and persistent. Excellent aftertaste characterized by red fruits and liquorice.<br /><br />Alcoholic degree: 14,00 %.<br />

Pian delle Vigne 2016<br />Classification DOCG<br />Vintage 2016<br /><br />Climate: The 2016 vintage was characterised by a winter with little rain and a mild spring. These climatic conditions favoured a slight anticipation of budding and flowering,<br />which was made up for by the fruit set, which took place regularly. The summer, which tended to be cooler than in 2015, was characterised by temperatures above the<br />seasonal average, particularly in July and August. The light rainfall during the month of September and the consequent drop in temperature allowed the grapes to complete<br />their ripening in an optimal manner, enhancing the freshness of the Sangiovese and giving the wine soft and balanced tannins.<br />Harvesting for Brunello di Montalcino took place at the end of September.<br /><br />Vinification: on arrival in the winery the grapes were destemmed and softly crushed and then transferred to stainless steel tanks where alcoholic fermentation took place.<br />Maceration lasted about fifteen days at a temperature of 28 °C. After malolactic fermentation, the wine was transferred to oak barrels of between 30 and 80 Hl where it began<br />its maturation in wood. After two years Pian delle Vigne left the large cask and began its long refinement in the bottle.<br /><br />Historical data: Tenuta Pian delle Vigne, located 6 km south-west of Montalcino, takes its name from the village of the same name, where there is a characteristic railway<br />station from the 19th century. The estate consists of 184 hectares, 65 of which are planted with vines, mainly exposed to the south-west at an altitude of about 130 metres<br />above sea level. Pian delle Vigne has always pursued the philosophy of using large casks, which preserve the extraordinary integrity of the Sangiovese fruit and give Brunello<br />its characteristic vibrant elegance. The winery has been owned by the Antinori family since 1995, the year of the first harvest of Pian delle Vigne Brunello di Montalcino<br />DOCG.<br /><br />Tasting notes: the wine has an intense ruby red colour. The nose is complex, with notes of ripe red fruit, reminiscent of cherries, well in harmony with floral scents. The<br />bouquet is completed by sensations of chocolate, tobacco, clove and both aromatic and balsamic herbs. A vintage, the 2016, capable of expressing great finesse and<br />elegance and to give the wine a good freshness accompanied by soft tannins and an excellent length of taste. Pleasant notes of spice and tobacco return on the finish.<br /><br />Alcohol content: 14% Vol.<br />

Petra<br />Cabernet Sauvignon 70%, Merlot 30%<br />The very symbol of the project, so much so that it bears its name, Petra tells ancient stories in new words.<br /><br />The grapes, mainly Cabernet Sauvignon and Merlot, are harvested on calcareous soils with the right balance of clay and skeleton. Soils suited to the varieties grown but<br />above all capable of bringing out their distinctive features.<br /><br />Brilliant ruby red colour. The nose is full and intense with hints of red fruits, wild blackberries, cherries and currants.<br />These aromas are pleasantly complemented by balsamic notes reminiscent of the Mediterranean scrub, bay leaves and spicy notes of pepper and incense with ripe vanilla<br />undertones, creating a bouquet of great complexity and finesse. The palate is powerful and voluminous, pleasantly fresh with a rich and silky texture.<br /><br />Production method<br />Sun, wind and three complementary soils<br />The production method is rigorously aimed at defending the territorial connotation.<br /><br />The grapes are transported in boxes, fermentation takes place naturally with indigenous yeasts and vinification takes place in 100 hectolitre truncated conical oak vats.<br />Finally, the wine is aged for 18 months in barriques of first, second and third passage, characterised by a medium and light toasting that accompanies and enhances the<br />fruit without ever overpowering it. The period in the bottle is just as long before the wine leaves the cellar.<br /><br />TECHNICAL DATA<br />Alcohol: 14.5% - Total acidity: 5.2 - pH: 3.57 - Dry extract: 32.3<br />

Mille e una Notte 2017<br />DENOMINATION: Sicilia Doc Rosso.<br />Grapes Nero d'Avola, Petit Verdot, Syrah and other grapes.<br />PRODUCTION AREA: Southwest Sicily, Contessa Entellina estate and surrounding areas.<br />SOILS AND CLIMATE: altitude 200 to 400 m above sea level; hilly terrain; clay loam soil with sub-alkaline reaction (pH 7.5 to 7.9), rich in nutrients (potassium, magnesium,<br />calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters; dry, windy summers with large temperature differences between day and night.<br />VINEYARD: counter-espalier training with spurred cordon pruning, leaving 6 buds per plant. Plant density from 4,500 to 6,000 plants per hectare with yields of about 40-50<br />quintals/ha.<br />VINTAGE: the 2017 vintage recorded 555 mm* of rain, which is slightly below the average** (661 mm) for this area. Rainfall was mainly concentrated in the autumn and<br />winter, and therefore emergency irrigation was carried out in June and July, allowing the vines to complete their vegetative-productive cycle in a regular manner.<br />Temperatures, particularly between July and August, were higher than the seasonal averages, which led to an advance of 1-2 weeks in the ripening periods of all the varieties<br />grown. During this period of the summer, the good temperature range between day and night gave healthy grapes with excellent aromatic and phenolic ripening. There was<br />also a drop in quantity of around 15% compared to the average. The ideal phenolic ripening gave fine and elegant reds. *Precipitation data are calculated from 1 October to<br />30 September of the following year; **The average is calculated from the 2003 harvest.<br />HARVEST: manual harvesting in boxes with careful selection of the grapes in the vineyard. Harvesting of the grapes destined for Mille e una Notte began with the Syrah from<br />17 to 22 August, continued with the Nero d'Avola from 23 August to 2 September and concluded with the harvesting of the Petit Verdot between 29 August and 4<br />September.<br />WINE-MAKING: On receipt at the winery, further selection of the bunches on the vibrating table and subsequent selection of the grapes using a latest-generation<br />destemming machine, capable of discarding the green and overripe ones. Fermentation in stainless steel tanks with maceration on the skins for about 14 days at a<br />temperature of 28°C -30°C. Maturation for 13-14 months in new French oak barriques and at least 20 months in the bottle.<br />DATA: alcohol 13,70% vol., total acidity: 5,3 g/l., pH: 3,66.<br />TASTING NOTES (15/09/2020): with an intense ruby red colour, Mille e una Notte 2017 presents a broad and deep bouquet characterised by notes of black berry fruit<br />(mulberry and currant), delicate balsamic hints (liquorice) and pleasant nuances of cocoa and vanilla. In the mouth it is soft and enveloping, and surprises for the great<br />fineness of its tannins. It closes with a remarkable gustative length.<br />LONGEVITY: over 20 years.<br />FOOD &amp; WINE: excellent with roast and braised meat, first courses with meat sauce and lamb loin. Try it on tasty stewed fish dishes. Serve in large glasses, it can be<br />uncorked a couple of hours before. Excellent at 18°C.<br />WHEN YOU WANT: An exclusive and memorable experience. Enjoy unique sensations over time. To enrich your collection with inimitable and long-lived wines. Give a<br />prestigious gift.<br />DIALOGUE WITH ART The palace illustrated on the label is the one where Queen Maria Carolina took refuge when fleeing Naples and was the favourite home of the writer<br />Tomasi di Lampedusa in Santa Margherita Belice. Gabriella Anca Rallo - founder of Donnafugata together with her husband Giacomo - captures the image and sets it in a<br />'Thousand and One Nights' sky full of stars and full of promise. A tribute to the passionate masterpiece of oriental literature, capable of telling a thousand and one fables.<br />FIRST VINTAGE: 1995<br />

Tancredi 2017<br />DENOMINATION: Red - Terre Siciliane IGT.<br />GRAPES: Cabernet Sauvignon, Nero d'Avola; the blend is completed with Tannat and other grapes.<br />PRODUCTION AREA: South-western Sicily, Contessa Entellina estate and surrounding areas.<br />SOILS AND CLIMATE: Altitude from 200 to 400 m above sea level; hilly terrain; clay loam soils with sub-alkaline reaction (pH from 7.5 to 7.9), rich in nutrients (potassium,<br />magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters; dry, windy summers with large temperature differences between day and<br />night.<br />VINEYARD: counter-espalier training with spurred cordon pruning, leaving 6 to 8 buds per plant. Plant density from 4,500 to 6,000 plants per hectare with yields of about<br />50-60 quintals/ha.<br />YEAR: Contessa Entellina recorded 555 mm of rain in 2017, which is slightly below the average* (661 mm) for this area. The rainfall was concentrated mainly in the autumn<br />and winter and therefore, in June and July, relief irrigation was carried out; the vines were thus able to complete their vegetative-productive cycle in a regular manner.<br />Temperatures, particularly between July and August, were higher than the seasonal averages, which led to an advance of 1-2 weeks in the ripening periods of all the varieties<br />grown. During this period of the summer, the good temperature fluctuations between day and night gave healthy grapes with excellent aromatic and phenolic ripening. In<br />addition, there was a drop in quantity of around 15% compared to the company average. Thanks to careful management of agronomic practices and vinification, the quality of<br />the vintage is certainly positive: ideal phenolic ripening gave fine and elegant reds. * The rainfall figures are calculated from 1 October to 30 September of the following year;<br />** The average is calculated from the 2003 harvest)<br />HARVEST: Manual harvesting in boxes with careful selection of the grapes in the vineyard. Harvesting of the grapes destined for Tancredi began in the last ten days of<br />August with the Nero d'Avola followed by the harvesting of the Tannat and Cabernet Sauvignon in the first ten days of September.<br />WINE-MAKING: On receipt at the winery, the bunches are selected on the vibrating table and then the grapes are destemmed using a latest-generation destemming<br />machine that rejects green and overripe grapes. Fermentation in stainless steel tanks with maceration on the skins for about 14 days at a temperature of 28°-30° C.<br />Maturation for 13-14 months in French oak barriques (new and second passage) and at least 14 months in bottle.<br />ANALYTICAL DATA: alcohol 13,66 % vol., total acidity: 5,5 g/l., pH: 3,65<br />TASTING NOTES (12/02/2020): With an intense ruby red colour, Tancredi 2017 combines notes of ripe red fruit (currant and plum) and balsamic (eucalyptus) with delicate<br />hints of cocoa and sweet tobacco. On the palate it has an excellent structure with important and perfectly integrated tannins; a fresh drink with a very long retro-olfactory<br />persistence.<br />LONGEVITY: over 20 years.<br />FOOD &amp; WINE: With steak, signature burgers and game; also excellent on fillet of beef with mushrooms. Can be uncorked at the moment if served in large glasses with a<br />wide mouth and good height. Excellent at 18°C.<br />WHEN YOU WISH: To live a refined sensory experience. Share your passion for elegant, long-lived wines. To live a moment of true beauty.<br />DIALOGUE WITH ART: Do you remember the Tancredi played by Alain Delon in the famous film that Visconti made from 'The Leopard' by Giuseppe Tomasi di<br />Lampedusa? This wine represents his elegance and 'revolutionary' ambition. The label features an illustration by artist Stefano Vitale who dedicated the work to Giacomo<br />Rallo, visionary captain of Donnafugata. Contessa's winery is there, in the clouds as if it were a mirage. Above right, the beloved village of Sambuca di Sicilia where some of<br />the vineyards that contribute to the Tancredi blend are located. They are all there, the places where the memory of the man and his dreams come true remains indelible.<br />FIRST VINTAGE: 1990.<br />

Production area: Montalcino<br />Age of vineyards: over 10 years old<br />Soil composition: of various origins, however rich in skeleton. The best are the marl soils.<br />Exposure of the vineyards: South, South-East, East, North-East, North<br />Altitude: between 250 and 500 metres.<br />Grapes: Sangiovese grosso 100%.<br />Harvest: beginning of September<br />Vinification: in red at controlled temperature<br />Maturation: 1 year in Slavonian oak barrels<br />Refinement in bottle: minimum 4 months<br />Organoleptic characteristics<br />Colour: intense ruby<br />Bouquet: with hints of withered rose and iris<br />Taste: soft, balanced, warm, sapid and persistent<br />Longevity: 10-15 years<br />Serving temperature: 16ºC<br />

BRUNELLO DI MONTALCINO<br />Controlled and Guaranteed Denomination of Origin (DOCG)<br />THE GROUND: Production area: produced with grapes from vineyards cultivated on the estate of the same name in the south-west of Montalcino, on the historic slope of<br />Camigliano. Altitude: about 350 m above sea level.<br />GRAPE<br />Vines: pure Sangiovese Planting density: 4,000 - 5,500 vines per hectare<br />Production per hectare: on average 6 / 6.5 t. of grapes Yield: 68%.<br />IN THE WINERY<br />Vinification: in stainless steel vats at a controlled temperature of 28°C. Maceration on the skins for about 20 days Maturation: 4 years, of which at least 24 months in 25 hl<br />Slavonian oak casks Ageing: 12 months in bottle<br />THE WINE<br />Tasting: the class and personality of Brunello di Montalcino already impose themselves on the nose with aromas of great complexity that delicately but incessantly emerge<br />and multiply. On the palate, the wine is balanced, austere and powerful, with a very persistent finish and aristocratic tanninsAt the table: In our Villa di Nozzole we like to<br />pair it with duck in porchetta with wild fennel seeds.<br />First vintage: 1996<br />Shelf life: up to 30 years<br />

THE TWO SISTERS<br />BRUNELLO DI MONTALCINO RESERVE<br />Controlled and Guaranteed Denomination of Origin (DOCG)<br />THE EARTH<br />Production Area: produced with grapes from vineyards cultivated on the estate of the same name, southwest of Montalcino, on the historic slope of Camigliano.<br />Altitude: about 350 meters above sea level.<br />GRAPE VARIETIES: Pure Sangiovese Vines Planting density: 4,000 - 5,500 vines per hectare<br />Production per hectare: on average 6 / 6.5 t. of grapes Yield: 65%.<br />IN THE WINERY: vinification: alcoholic fermentation in stainless steel vats at a controlled temperature of 28°C. Maceration on the skins for about 20 days Maturation: 5<br />years, of which at least 24 months in Slavonian oak casks of 25/30 hl Ageing: 12 months in bottle<br />THE WINE<br />Tasting: Intense and concentrated, the Riserva stands out for its extremely fruity aromas enhanced by delicate sweet nuances. The taste is powerful and warm with a dense<br />volume harmonised by savouriness and dynamic energy. At table: in our 'Villa di Nozzole' we like to pair it with truffled Tuscan pecorino aged 30 months with pumpkin<br />mostarda.<br />First vintage: 1997<br />Shelf life: up to 30 years<br />

An exemplary expression of the Aglianico di Taurasi vine, this wine represents the history and culture of Irpinian viticulture. Harvest after harvest, without ever failing to live up<br />to expectations, Taurasi Mastroberardino retains the energetic personality and full-bodied structure that have made it famous throughout the world.<br />DENOMINATION<br />Taurasi DOCG<br />VINEYARD<br />100% Aglianico<br />VINEYARD<br />Montemarano, with south-east exposure and clayey soil. Mirabella Eclano, with south-west exposure and well-drained sandy-loam soil. Average altitude 450 m a.s.l.<br />espalier training system with spurred cordon pruning. Average planting density of 4,000 vines/hectare. Yield of about 50 q/hectare and 1.3 kg/vine.<br />AGE<br />20 years old<br />HARVESTING PERIOD AND SYSTEM<br />End of October, beginning of November. Manual harvesting.<br />VINIFICATION AND REFINEMENT<br />Classic red vinification, long maceration with the skins at controlled temperature. Maturation in oak barriques and barrels for about twenty-four months and at least twenty-<br />four months in bottle.<br /><br />COLOUR: Intense ruby red<br />BOUQUET: It offers a wide, complex, intense bouquet, rich in scents reminiscent of cherries, violets, small red fruits and a peculiar spicy aroma.<br />THE TASTE: Enveloping and elegant in the mouth. Aroma of plum, black cherry, strawberries and intense spicy sensations.<br />PAIRINGS: Starters: Mature cheeses, truffles, porcini mushrooms<br />First courses: Ragout and dishes with sauces with a long cooking time and a strong flavour.<br />Main courses: Roasted red meats and spicy dishes<br />AGEING ATTITUDE: 50 years and more<br />SERVING TEMPERATURE: 18 °C<br />