Wine in Campania

This wine has a noble and proud wine that has its roots in history. It leaves in the mouth hints of spices and red fruits, offering mysterious stories and legends. The wine has a a deep red color with purple hues, introduces the Aglianico as a decisive wine, with a complex aroma full of notes of red fruits and spices. The taste is intense, full and enveloping, perfect to combine with rich and flavorful dishes such as roasts and aged cheeses.

Type: white wine Appellation: Fiano di Avellino Docg - Dop Grape(s): Fiano 100% First vintage produced: 1996 Vineyard location: Candida, Lapio, San Michele di Serino, Montefredane (Avellino) Altitude: 450 meters a.s.l. for the vineyards in Candida and Montefredane, 500 meters a.s.l. for the vineyards in Lapio and San Michele di Serino Vines Training/Pruning: guyot Vineyard design: 4500 vines/hectare Grape yield: 8 tons/hectare Type of soil: calcareous-clay, marly clay, sandy silty Harvest time: first week of October Wine making sedimentation after the gentle crushing of whole bunches; fermentation and ageing in stainless steel tanks Fermentation: in stainless steel tanks at 16°C Bottling time: second week of the month of February following the harvest

Discover La Guardiense Janare Benevento Aglianico Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

The origins of Taurasi wine date back to the pre-Roman era. The Aglianico grape variety, from which Taurasi wine is produced from was called “Hellenic”, or originating in Greece. Taurasi wine was named after “Taurasia”, a little village that was taken over by Romans after they defeated Hirpinis in the 80 a.C. The Romans then mooved here thousands of settlers from Liguria to work in the vineyards.

The wine is pale yellow with light green reflections. To the nose it presents an aromatic pallet beginning with a distinctive note of pear which evolves into banana and exotic fruits. Then a final bouquet of white flowers mainly jasmine and lily emerges. In the mouth an initial taste of almond gives way to the floral nature of this wine. The aroma of white flowers settles around the palate leaving a feeling of freshness and a taste of lime with notes of wild flowers.

Discover Tenuta Pepe Terra Del Irpinia Aglianico Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Deep purple in color, smoky aromas of earth and black fruits complement undertones of tobacco and graphite.

Discover Tenuta Scuotto Fiano Di Avellino Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Campania, Italy- Subtle aromas of ripe fresh fruit, including strawberry and raspberry, with citrus, coffee and ash emerging with time. The taste is generous and full of personality - fresh, structured, dry and persistent (Fresh, Citrus, Strawberry, Medium-bodied)

Complex aromas of ripe red fruits in alcohol, dried prunes and spices. Full-bodied with a good presence of fine tannins. Full and developing with a long intense finish.

Fiano Di Avellino by Pietracupa has a sparkling straw yellow appearance with green highlights. In contrast to the Greco, the Fiano offers a more robust and expansive nose with refined fragrances of jasmine, golden delicious apples, candied violets and a strong mineral expression. In the mouth, a substantial and aristocratic palate with marked acidity; a fragrant and flavourful white wine, with aromas ranging from citrus to mango through fascinating nuances of honey and of citrus that echoes throughout the fine, long and slightly almond finish.

Discover Comera Aglianico Red Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

It's red...and bubbly. It's dry...and packed fruit. It's a blend of Aglianico and Piedirosso.

90% Aglianico, 10% Primitivo This Aglianico comes from 7-8 vineyards. Stainless steel tank fermentation for 20-30 days, followed by a 1-2 week maceration. Wine is aged in stainless steel and then released to the market after an additional 3 months bottle aging. Dark ruby color with intense aromas of violets and licorice. On the palate, the wine is quite complex with a long, velvety finish. Drink now or cellar for 5 years. Pair with game, roasts, meat ragu, pizza. 1,000 cases made a year

100% Fiano Fermented in stainless steel tanks for 20-40 days. Racked into stainless steel tanks where the wine aged for 5 months. After 3 months of bottle aging, the wine was released to the market. Mineral notes, honeyed with undertones of gooseberry. Aromas of peach, with an elegantly creamy finish. Perfect as an aperitif or with pasta, fish and white meats. 2,000 cases a year made

65% Fiano, 35% Aglianico The Aglianico (still pink in color) and Fiano are picked early in the vineyard and shipped to Valdobbiadene for fermentation. The ripeness of the grapes causes a low PH balance of 3.1 giving it a fresher and dry mouthfeel. This sparkling wine shows a brilliant greenish yellow color. The nose and palate denotes intense, clean and pleasing aromas and flavors that start with hints of pineapple, pear and apple followed by aromas of peach, tangerine. Pairs with fava beans with fresh goat cheese. Ideal for appetizer. 2,500 cases made a year

Discover I Cacciagalli Phos Aglianico 2013 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

100% Fiano Calcareous clay soils with Southern exposure Fermentation in stainless steel vats with temperature control Maturation in steel tanks for 6-8 months, 4-6 of which are on the lees

This is a textbook example of perfect rosé. Vibrant fruits and floral notes with a savoury, textural and dry palate.

Type: red wine Appellation: Campania I.G.T. Grape Aglianico 100% First vintage produced: 2009 Vineyard location: Castelfranci, Venticano, Bonito (Avellino) Altitude: 550 meters a.s.l. for the vineyards located in Castelfranci, 300 meters a.s.l. for the vineyards located in Venticano and 400 meters a.s.l. for the vineyards located in Bonito Vine Training/Pruning: guyot, cordon spur, pergola avellinese (typical in Avellino area) Vineyard design: 2.500 vines/hectare Grape yield: 80 quintals/hectare Type of soil: marly-clay, medium clay, silty-clay Harvest time: last week of October Wine making: in stainless steel tanks with daily pumping over and skin contact for about a week Aging: after raking, 50% of the wine matures in French oak barrique of second and third passage for about 6 months, 50% remains in stainless steel tanks on fine lees for the same time period Fermentation in stainless steel tanks at 25-27°C