Aglianico d’Orta “Zero”

Color: Deep red.

Bouquet: Aromas of plums, blackberries, cherries and hazelnuts with notes of Mediterranean scrub and campfire.

Taste: Cherries, wild herbs, and smoke. On the palate full bodied, powerful structure wine that leaves a long velvety finish.

Alcohol: 14.5%.

Serving Temperature: 16/18° C (60°/64° F).

Pairing: Game, roasted duck , steak, main dishes featuring red meat, main dishes featuring roast pork, bollito (boiled meats), aged cheeses, lamb.

Production area: Torchiara, Alto Cilento.

Vineyard: Acqua di Costanza, 3.7 hectares (9.1 acres), 2,500 vines per hectare (6,175 per acre), biodynamically farmed.

Vineyard exposition and altitude: Southeast, 150 meters (750 feet) a.s.l.

Vineyard soil type: Calcareous clay and sandstone.

Vine training method: Single guyot.

Yield: 3000 Kg/Ha (1.3 tons/acre)

Time and method of harvest: End of October / beginning of November, manual.

Vinification: Grapes are crushed by foot and a small amount of stems are left on. Twenty percent of the grapes are slightly dried to add complexity. 50% of the wine was fermented in stainless steel and 50% was fermented in medium toasted barrels for 8 days. Maceration took place over a 30-day period.

Aging: The wine was, then, transferred to medium toasted 300 liter tonneaux. Zero is aged for 16 months in barrels and 6 months in bottle prior to release.

Annual production: 3,200 bottles