Aglianico 2016 Sertura
Aglianico di Sertura is produced in compliance with a single vinification process, carrying out a maceration and fermentation at a controlled temperature of 22-25 °. The average duration of the fermentation phase is between 21 and 25 days. What derives from it is a wine with a brilliant ruby color, with distinct notes of red fruit to the nose and enveloping the palate, with a mineral and earthy finish. Perfect for pairings with typical products of the Irpinia area, on all mushrooms and truffles, and with red meat dishes.
- Production area
- Production area (municipality)
- Altavilla Irpinia (AV)
- Grape variety
- Mushrooms and truffles and red meat dishes
- 0,75 l.
- Bright ruby
- Red fruit
- Enveloping with a mineral and earthy finish
History and company
Giancarlo's desire was to found a reality in which he could express in the best possible way the character and flavors of the well-known territory of Irpinia. With a team of very young and motivated employees, the production of Fiano di Avellino, Greco di Tufo, Aglianico and Taurasi begins with grapes from four hectares of vineyards located in three DOCG areas of Irpinia. Starting with about 20,000 bottles, the company grows and increases its numbers, quickly becoming a recognized brand for the quality and purity of its grape nectars. Whites and reds widely appreciated for their typically Irpinian character, hard but also generous, of which they want to tell the eternal vocation to viticulture. Wines that bring in Italy and abroad the most genuine taste of a lush terroir rich in peculiarities, immediately recognizable on the palate and therefore unique and unmistakable. Obtained from a technical approach that involves the careful selection of autochthonous grapes, vinification in purity and wise use of woods to give character and enhance the flavors of a product that has made Irpinia one of the leading areas in the world wine scene. Today Sertura conducts his project to enhance the territory of Irpinia with pride and conviction, contributing to his ever greater and better knowledge. And it does so with the same passion present from the first collections. To bring grapes, soul and heart to the table and on tasting tables.