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  • Type of wine: Red Aglianico del Vulture D.O.C.G.
    Grapes: Aglianico 100%
    Vineyard location village: Barile
    Vineyard: Piano di Carro
    Exposure and altimetry: South-east – 400 mt a.s.l.
    Soil: Volcanic
    Training system: Espalier
    Vine density: 8000 plants per hectar
    Grapes yeld: 40 quintals per hectar – 0.5 kg per vine stock
    Vinification yeld: 55%
    Harvest time: Beginning of november
    Color: Garnet Red
    Alcohol by vol.: 14,5%
    Bottle capacity: 750 ml – Magnum: 1500 ml
    Serving Suggestions: game, roast meats, aged cheese.
    Best served at: 18 °C

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    Divinus Magnum

    72,99
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    Type of wine: Red Aglianico del Vulture D.O.C.
    Grapes: Aglianico 100%
    Vineyard location village: Barile
    Vineyard: Tiberio
    Under Area: Piano di Carro
    Size area: 2 ha
    Exposure and altimetry: South-east – 400 mt a.s.l.
    Soil: Tufaceous- clayey -volcanic
    Training system: Espalier
    Vine density: 9000 plants per hectar
    Grapes yeld: 40 quintals per hectar – 0.5 kg per vine stock
    Vinification yeld: 55%
    Harvest time: First decade of november
    Type of harvest: Nocturnal
    Vinification: Cold prefermentative maceration
    Color: Intense Garnet Red
    Alcohol by vol.: 14,5%
    Bottle capacity: 750 ml – Magnum: 1500 ml
    Serving Suggestions: braised meats, ribs, roasted fillet, aged cheese.
    Best served at: 18 °C

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    Nocte Magnum

    56,99
  • First flower, by soft pressing and short maceration on the skins. Light, delicate and clear to the taste. Sensual seducer, intense and fresh as the early morning rose. The smell surrenders to the malvarosa while feeding the rosehip, slight scent of hibiscus. Taste fragrant and lively, intense appeal to the pulp of strawberry and red currant.

    Le uve di Pinot Nero vengono raccolte al primo accenno di maturazione, quando acidità e grado zuccherino sono in equilibrio. Il nostro spumante ha una buona componente acida e un grado alcolico non elevato.

    Per ottenere un colore rosè molto lieve, riduciamo il contatto con le bucce ad una durata brevissima.

    Le lavorazioni del metodo classico sono articolate, i lunghi tempi di maturazione del vino favoriscono eleganza e complessità.

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