| Type |
|---|
| NAME | Eremo Nero – Irpinia Campi Taurasini D.O.C. |
|---|---|
| APPELATION | Denomination of controlled origin |
| REGION | Campania |
| GRAPE VARIETY | Aglianico |
| TRAINING SISTEM | Trellis system with spurred cordon |
| SOIL COMPOSITION | Volcanic soils |
| PERIOD OF HARVEST | October |
| WINEMAKING | Grapes are harvested by hand and transported in 20kg small boxes. They are subject 20 days in steel silos, where after that are subject to a process of alcoholic fermentation. At the end of fermentation, wine is separated from grape skins and refine in new 2.25 hl French oak barrels |
| FINING | 2.25 hl French oak barrels for a period of 24 months |
| ALCOHOL | 14,5 % – 15% |
| FOOD MATCHING | Wine matches perfectly with red meat dishes, game and aged cheeses and dishes prepared with meat sauce |
| SERVING TEMPERATURE | 18°C |
| ORGANOLEPTIC PROPERTIES | The wine is concentrated; the palate is dense. creamy, full; with hints of dark chocolate, black cerry and black fruits |
Eremo Nero, comes from the vinification of Aglianico grapes grown on volcanic soils in Paternopoli. The composition of these sandy soils, with very fine ashes and particularly permeable, is an ideal condition for obtaining high quality grapes and still red wines rich in anthocyanins and tannins. With enveloping notes, full, creamy and dense on the palate, with hints of dark chocolate, black cherry and black fruits, Eremo Nero ages in French oak barrels 24 months. Thanks to the volcanic soils and the vinification method used, the wine has an intense ruby red color.
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