Taurasi

Historical notes: this vine has Hellenic origins. The Greeks introduced it in Campania when founded their colonies along Thyrrhenian coast. The name “Taurasi” come from “Taurasia” that were a little village that Romans conquered in 80 a. C.
Name: Taurasi DOCG
Blend: Aglianico 100%
Ground: clay in Montemarano and Castelfranci,
sandy in Mirabella Eclano
Planting density: on average 4000 stumps,
until 6000 stumps per hectare
Production area: hills of Calore, Sabato and Ofanto rivers: Mirabella (ha 3/in fee), Castelfranci (ha 4/in conduction) and Montemarano (ha 2/in conduction)
Exposure: South in Montemarano, West in Mirabella Eclano
Altitude: 450/650 metres above sea level
Farming system: espalier with spurred cordon pruning
Vineyard age: on average 15/20 years
Yield per hectare: about 65/70 quintals
Harvest time: first decade of November
Maturation: 24/25 months in oak barrels 
Aging: 10/12 months in bottle
Colour: ruby red with garnet reflections
Smell: tobacco, wood and toasted coffee notes
Taste: dry, strong, tannic
Suggested pairings: to be served with roasted red meat,
game, dishes with spices and truffles, ripe cheese.

Fiano di Avellino DOCG

Historical notes: it is an old vine of Roman times, was called “Latin” to distinguish it from the vines of greek origins. This vine grows well both in the volcanic soils and clay soils. The etymology of its name comes from “Ape” (that in Italian means “bee”) because bees were very greedy of this sweet grape. 
Name: Fiano di Avellino DOCG
Blend: Fiano di Avellino 100%
Ground: mainly medium texture, loose and loamy
Planting density: on average 3000 stumps per hectare
Production area: Irpinia’s hills around Lapio (ha 3/in fee), Forino (ha 3/in fee) e Candida (ha 5/in conduction)
Exposure: South – East
Altitude: 400/600 metres above sea level
Farming system: espalier with guyot pruning
Vineyard age: on average 15 years
Yield per hectare: on average 70/90 quintals
Harvest time: first decade of October
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: yellow
Smell: intense with toasted hazelnuts notes
Taste: soft and stylish with dried fruit notes
Suggested pairings: to be served with soups, crustaceans and seafood, fish and white meat dishes, cream cheese.

Greco di Tufo DOCG

Historical notes: this vine is one of the oldest of Avellino’s district; it was taken to Tufo’s area by Pelasgians of Thessaly in the first century b. C.
Name: Greco di Tufo DOCG
Blend: Greco di Tufo 100%
Ground: mainly argillaceous limestone
Planting density: on average 3000 stumps per hectare
Production area: hills of Tufo (ha 3/in conduction) and Montefusco (ha 2/in conduction)
Exposure: South – East
Altitude: 500 metres above sea level
Farming system: espalier with guyot pruning
Vineyard age: on average 15 years
Yields per hectare: on average 80 quintals
Harvest time: second decade of October
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: straw yellow 
Smell: hints of peach and blueberry with ash and iodine notes
Taste: mineral with origan and peel of citrus final notes
Suggested pairings: to be served with fish and seafood dishes, cream cheese, risotto with porcini mushrooms.

Irpinia Aglianico DOC

Historical notes: this vine has Hellenic origins. The Greeks introduced it in Campania when founded their colonies along Thyrrhenian coast. 
Name: IRPINIA AGLIANICO  DOC
Blend: Aglianico 100%
Ground: mainly clay
Planting density: on average 4000 stumps per hectare
Production area: Irpinia’s hills of Mirabella (ha 3/in fee), Castelfranci (ha 4/in conduction) and Montemarano (ha 2/in conduction)
Exposure: South – East
Altitude: 400/550 metres above sea level
Farming system: espalier with guyot pruning or spurred cordon 
Vineyard age: on average 15 years
Yield per hectare: around 70/75 quintals
Harvest time: from the end of october until beginning of november
Aging: ten months in barriques, six months in bottle
Colour: intense red ruby
Smell: delicate and remember red fruits such as blackberry, black cherry, mature prune and liquorice. 
Taste: dense and smooth with soft fruits flavour
Suggested pairings: to be served with soups, meat dishes, white and red meat, cream and ripe cheese.

Falangina Beneventano IGT

Historical notes: it is an old vine cultivated around Campi Flegrei’s area, near Naples, and around Taburno, near Benevento. It takes the name from “falanga” that was the pole used to keep its very vigorous branches.
Name: Falanghina Beneventano IGT
Blend: Falanghina 100%
Ground: mainly medium texture
Planting density: on average 3000 stumps per hectare
Production area: surroundings of Benevento (purchase of grapes from Ponte and Torrecuso)
Exposure: South – East
Altitude: 250/300 metres above sea level
Farming system: radial and espalier with guyot pruning
Vineyard age: on average 15 years
Yield per hectare: around 80/120 quintals
Harvest time: from second decade of September until first of October 
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: straw yellow with greenish
Smell: fresh and fruity with citrus, pineapple and white flowers notes
Taste: very fresh tanks to acidity that is in balance with vine’s structure 
Suggested pairings: ideal as an aperitif, to be served with crustaceans, seafood and fish dishes, white meat dishes,
vegetables, cream and light ripe cheese.

Rosato Campania IGT

Name: Rosato Campania IGT
Blend: Aglianico 100%
Ground: volcanic, chalky clay
Planting density: about 3000 per hectare
Exposure: South – East
Altitude: 400 metres above sea level
Farming system: Shoulder with cordon spur pruning system
Vineyard age: 10 years
Yield per hectare: about 80/90 quintals
Harvest time: second decade of October
Vinification: Classic pink vinification in stainless steel tanks at controlled temperatures
Aging: 1month in bottle
Colour: dark pink with purplish highlights
Smell: delicate, fruity notes of apple and cherry
Taste: dry with notes of strawberry
Suggested pairings: fine with white meat and spicy seafood.