AGLIANICO IGP
Casale del 700

MAKING PROCESS

The harvest takes place in late October. After de-stemming, the berries are macerated for about ten days, the continuous fermentation in stainless steel tanks at controlled temperature of 18/20° C. Later there is a short period of aging in french oak barrels (about three or four months)

Casale del 700

TASTING

 Clear bright ruby colour with very light garnet red reflections; intense and persistent aroma of red fruit with notes of under Brandy cherry and violets.

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