Aglianico Paestum, Naima "Willburger"

Aroma: Complex nose of great intensity, with tart berry and earthy aromas with hints of tar and forest herbs. Notable yet supple tannins on the palate. Recommended pairings: Bollito (boiled meats), aged cheeses, lamb, goat.

Production area: Agropoli, Prignano Vineyard: Cannetiello (planted 1982), Destre (planted 1999), Beligni (planted 1975), Siniscalchi (planted 1975) Vineyard exposition and altitude: Cannetiello: southwest, 50-150 meters (165-490 feet); Destre: south, 250 meters (820 feet); Beligni: southwest, 70 meters (230 feet); Siniscalchi: southwest, 110 meters (360 feet) Vineyard soil type: Cilento flysch (sandstone, soft marls, and sandy shale) and calcareous clay Vine training method: Single guyot Time and method of harvest: October 13 – November 2, manual Yield: 3000-4000 Kg/Ha (1.3-1.8  tons/acre)

Vinification: In temperature-controlled stainless steel tank, with maceration for 25 to 28 days with natural native yeasts. Malolatic conversion in stainless steel. Aging: first five years in neutral 400/500lt. French oak tonnueaux followed by two years in 3000lt. French oak. botte and one year in the bottle. Percentage alcohol: 14% - 16% Annual production: 3,000 bottles per vintage