TERRE DEGLI OSCI

INDICAZIONE GEOGRAFICA PROTETTA

ANALITICAL DATA

Alcohol (% vol): 13,50 / Sugars: dry / Vintage: 2017
Grape variety: Aglianico 100%.
Name: Aglianico Terre degli Osci IGP.
Type of land: Limestone/clayey, hill 400 meters above sea level.
Breeding system: Spurred cordon.
Methods of defence: Organic, integrated pest control with controlled environmental impact.
Harvest time: Second decade of October.
Collection mode: Manual.
Vinification: The fermentation of the Aglianico grapes takes place with maceration of the skins at a temperature between 12° and 28° C, in temperature-controlled stainless steel fermenters. Pumping over takes place periodically, for a period of about 15/20 days, in order to extract colours and aromas from the skins. The racking follows.
Maturation: Maturation takes place for at least 12-18 months in stainless steel tanks, followed by a stop in oak barrels for 18 to 24 months.

SENSORIAL ANALYSIS

Color: Intense ruby red with purple reflexes
Bouquet: Intense and complex; red-fleshed fruits, cherry and black cherry, balsamic and spicy notes.
Taste: Warm, persistent, elegantly tannic, spicy finish typical of the variety
Matching: To be served with important first courses, mature cheeses, truffles, red meats and dishes with a strong taste.
Serving temperature: 18 – 20 °C.

TERRE DEGLI OSCI

INDICAZIONE GEOGRAFICA PROTETTA

ANALITICAL DATA

Alcohol (% vol): 13,50 / Sugars: dry / Vintage: 2017
Grape variety: Aglianico 100%.
Name: Aglianico Terre degli Osci IGP.
Type of land: Limestone/clayey, hill 400 meters above sea level.
Breeding system: Spurred cordon.
Methods of defence: Organic, integrated pest control with controlled environmental impact.
Harvest time: Second decade of October.
Collection mode: Manual.
Vinification: The fermentation of the Aglianico grapes takes place with maceration of the skins at a temperature between 12° and 28° C, in temperature-controlled stainless steel fermenters. Pumping over takes place periodically, for a period of about 15/20 days, in order to extract colours and aromas from the skins. The racking follows.
Maturation: Maturation takes place for at least 12-18 months in stainless steel tanks, followed by a stop in oak barrels for 18 to 24 months.

SENSORIAL ANALYSIS

Color: Intense ruby red with purple reflexes
Bouquet: Intense and complex; red-fleshed fruits, cherry and black cherry, balsamic and spicy notes.
Taste: Warm, persistent, elegantly tannic, spicy finish typical of the variety
Matching: To be served with important first courses, mature cheeses, truffles, red meats and dishes with a strong taste.
Serving temperature: 18 – 20 °C.