Oro degli Dei rosso

Agronomic characteristics

• Geographical location of the vineyards: Ravello (Sa)

• Grapes: Aglianico and Piedirosso

• Density of plant: 5000 strains / ha

• Collection: October

Winemaking

From the rigorous selection of the best grapes and the best production areas, a wine is born destined to a limited quantity of bottles. Maceration at 20 ° C of the grapes and fermentation in special wine-makers for 15-20 days. Racking after alcoholic and malolactic fermentation, soft pressing of the pomace in order to extract the tannins that will bind better to the original color and aromas. Subsequently the wine passes into small French barriques for at least six months, then rests in small stainless steel tanks at a temperature of 15 ° C. It is bottled and left to refine for at least another three months.

Organoleptic examination

• Alcohol: 13.00% - 14.00% based on harvest year

• Total acidity: 5.50 g / l

• Color: Ruby red with purple hues

• Scent: Red berries, berries, chocolate and plums

Gastronomy

• Pairings: Ideal for first courses, meat and mature cheeses