| Name | Eremo San Quirico ‐ Irpinia Campi Taurasini Doc |
| Appellation | Denomination of origin controlled |
| Region | Campania |
| Grape variety | Aglianico dei campi taurasini |
| Training system | Trellis system with spurred cordon |
| Soil composition | Volcanic soil |
| Period of harvest | End of october |
| Winemaking | The grapes are harvested by hand and transported in small
Boxes of 20 kg. They are subject to light pressing, maceration for about 20 days in steel silos, which are subject to the process of alcooholic fermentation. At the end of fermentation, the wine is separated from grape skins and refine in new french oak barrel 225 hl for a period between 12 and 18 months |
| Fining | French oak barrel for 18 months |
| Alcohol degree | 14 % vol |
| Food matching | Wine goes with red meat dishes, game and aged cheeses, dishes prepared with meat sauce |
| Serving temperature | 18° c |
| Wine characteristics | The wine is very concentrated, the palate is dense. On the nose it has aromas of ripe red fruits, cherry, spice and maiatica cherry. The barrel supports the aromas without covering them |
