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Mastroberardino Aglianico Irpinia 2003

Winemaker's Notes:

Classification Campania Igt Grape Variety Aglianico 100% Type of soil Chalky clay Training system Guyot Period of harvest End of October Yield per hectare 7000 Kg Aging in oak Twelve months in barriques Alcohol content 12,5 % Colour Intense ruby red Bouquet Persistent hints of amarena and wild blackberry, with delightful toasted flavours Palate Soft and elegant, with suggestions of berries and strawberry jam Serving temperature 18 °C Food affinities Outstanding with meat or tomato-based broths and soups; with red or white meat, roast or with sauces; with cheeses Notes Irpinia land owes its character to its unusual microclimate. This is influenced both by Vesuvius and by the area’s temperate climate, which is ideal for the cultivation of the great Irpinia wines. Aglianico must be considered one of these

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Classification Campania Igt Grape Variety Aglianico 100% Type of soil Chalky clay Training system Guyot Period of harvest End of October Yield per hectare 7000 Kg Aging in oak Twelve months in barriques Alcohol content 12,5 % Colour Intense ruby red Bouquet Persistent hints of amarena and wild blackberry, with delightful toasted flavours Palate Soft and elegant, with suggestions of berries and strawberry jam Serving temperature 18 °C Food affinities Outstanding with meat or tomato-based broths and soups; with red or white meat, roast or with sauces; with cheeses Notes Irpinia land owes its character to its unusual microclimate. This is influenced both by Vesuvius and by the area’s temperate climate, which is ideal for the cultivation of the great Irpinia wines. Aglianico must be considered one of these

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