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Full-bodied, bursting with fresh red berry, nuances of curry and chocolate; fantastic accompaniment to strongly-flavored foods, particularly medium-aged cheeses and roasted or grilled meats.
Aglianico was cultivated in ancient Greece, and then brought to Italy and used to produce the renowned Roman Falernum two thousand years ago. Flourishing in the sunny vineyards of Campania and Basilicata, the grape is known for producing age-worthy, muscular wines. La Capranera's Aglianico vines average 16 years and enjoy south-southwest exposures. This bottling is 100% gently-pressed Aglianico fermented at low, controlled temperatures in stainless and then aged 8 months in tank before bottling.