Wine produced from the vinification of aglianic grapes from bicenthen vineyards which are survived on the parxity fillossera who did almost extended the vineyards in the Europe of the years 50. The longevity of these vineyards inspired the name of this wine, available in limited quantity
Awards
| Name | Centoviti – Campania Rosato Igp |
| Appellation | Typical geographical indication |
| Region | Campania |
| Grape variety | 100% aglianico |
| Training system | Trellis system with spurred cordon in new vineyards |
| Soil composition | Predominantly volcanic and clay limestonehilly soils but also clay limestone, rich in minerals traces |
| Period of harvest | First decade of November |
| Winemaking | Cold pre maceration. Grape skins maceration on for about
2 days. Fermentation with starter of selected yeasts, partial malolactic |
| Fining | Steeel |
| Alcohol degree | 13 % vol |
| Food matching | White meat, pasta, fishes, meat, cheese |
| Serving temperature | 10° c |
| Wine characteristics | Deep pink color with aromas of flowers and cherries. The taste is rich, full-bodied, fresh and persuasive |
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