Fact sheet
Campania Aglianico "Tinto" IGP
Category:Red
Description
Petrillo's everyday Aglianico — direct and generous, a tribute to Campania's red grape.
Facts
- Designation
- Campania Aglianico IGP
- Colour
- deep red
- Aroma
- fruity, aromas of berries and roots such as liquorice and rhubarb
- Palate
- structure and balance, flavours of tobacco and cherry jam
- Recommended pairings
- pork and veal. Tomato-based starters, hearty dishes with sausage and mushrooms.
- Grape varieties
- Aglianico
- Vineyard location
- Pietradefusi (AV)
- Altitude
- 400 metres above sea level
- Soil
- clay with scattered stones
- Vineyard orientation and exposure
- south
- Training system
- spurred cordon
- Vines per hectare
- 3500
- Fertilisation
- organic with green manuring of herbs
- Plant protection
- integrated farming protocol
- Grape yield (ql/ha)
- 80
- Harvest time
- second ten days of October
- Red vinification
- destemming, inoculation with selected yeasts, maceration for about 10 days at temperatures not exceeding 24 °C to favour colour extraction from the skins, with repeated punch-downs and careful délestage. Separation of the seeds on the fifth day to keep the tannins soft
- Malolactic fermentation
- with the rising temperatures of spring
- Ageing in steel
- about 6 months
- Ageing in barrel
- 12 months
- Bottle ageing
- at least 2 months before release
- Average life in bottle
- at least 5 years from bottling
- Wine yield
- 70%
- Total acidity (g/l)
- 5.5
- Alcohol
- 13 % vol
- Producer
- Petrillo Vini
- Region
- Irpinia, Campania
- Grape
- 100 % Aglianico
- Residual sugar
- -
- Sulphites
- Contains sulphites
- Volume
- 750 ml
- Serving temperature
- 16–18 °C
- Cellaring potential
- Ready to drink now, can be cellared 3–5 years