CAMPANIA AGLIANICO ROSATO I.G.T. Vinification techniques: the grapes harvested

Vinification techniques: the grapes harvested and selected by hand undergo a soft pressing and a cold static decantation and fermentation at a controlled temperature of 16-18° C

which is still today considered in many ways as its land of election and hosts about a fifth of the vineyard area

Yield per hectare: 90q

The must is then fermented in steel containers at a controlled temperature and macerated on the skins for 15 days with 5 pumping over a day

The first written evidence of its existence dates back to Roman times

CAMPANIA AGLIANICO ROSATO I.G.T. Vinification techniques: the grapes harvestedCampania Aglianico Ros IGT from Terre D'aione , a ros wine produced mainly with the Aglianico vine, a variety of red berried grapes and represents a perfect combination of elegance and freshness. For the production of Campania Aglianico Rosato IGT by Terre D'Aione, a careful selection of the grapes and a short maceration of the skins are required, in order to extract only a slight quantity of color and tannins. Technical information: Denomination: