Nero Carbone

Vine type: 100% Aglianico

Yeld per vine: about 1.2 kg

Training system: Guyot

Wine making process: Handpicked grapes between end of october and beginning of november traditional maceration over skins for 10 days in small steel containers at controlled temperature, refinement in steel and then in bottles for 4 months. Organoleptic characteristics

Colour: Rubin red

Bouquet: Intensely scented with forest fruit

Taste: Fresh, dry and well balanced, easy

To drink wine alcol: 13.5% vol.

Food coupling: Huge versaltily and easy to combine perfect with simple pasta dishes goes well with complex food.