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The farm is located near the village of Lapio in Campania, lying in a valley between two mountain ranges at more than 1,600 feet. The current generation took over operation of the farm in 1994 and began improvements to the vineyards with an eye to bottling their own wines. Their first vintages were produced in 2008 and the wines have since received both local and international acclaim for quality, opulence and true expression of varietal character.
Harvested by hand
Annual Production: 12,000 bottles
Fermentation and vinification: The juice macerates on the skins in stainless steel at a controlled temperature for about 18 days. The Irpinia Aglianico is then aged in stainless steel for about 4 months and in bottle for a further 12 - 15 months.
FOOD PAIRING: Skirt steak, grilled scallions and grilled heirloom tomatoes.
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