Aglianico Irpinia

Cold meats and aged cheeses; pasta with meat sauce, mushrooms and truffles; red meats and grilled game, stewed or braised beef.

The grapes are grown at Mirabella Eclano, an estate where – after a careful selection and recovery of ancient Aglianico clones from hundred years old, ungrafted vineyards - two biotypes identified by the name of Antonio Mastroberardino were propagated. These selected clones confirm distinctive characteristics: medium to small clusters, medium berries, thick skin and low fertility.

Aglianico Irpinia is kept for 12 months in French oak barrels and 6 months in the bottle before release.

The grapes are harvested by hand around the end of October. A traditional vinification follows with long maceration on the skins in temperature-controlled stainless steel tanks.

The family estates are all located in Irpinia in the heart of the production areas of three DOCGs: Greco di Tufo Fiano di Avellino Taurasi. They are distributed in several areas in order to preserve the identity of the local varieties and vineyards as well as ensuring their preservation and enhancement both in Italy and throughout the world. The family in fact has always paid great attention to the safeguard and promotion of local grape varieties such as Aglianico Fiano Greco Falanghina Piedirosso and Coda di Volpe all dating back to Greek and Roman times.