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Dal 10 al 28 agosto siamo chiusi per ferie. Tutti gli ordini ricevuti dall'8 agosto saranno evasi il 30 agosto

Dal 10 al 28 agosto siamo chiusi per ferie. Tutti gli ordini ricevuti dall'8 agosto saranno evasi il 30 agosto

velluto rosso vino beneventano aglianico nativ
velluto rosso vino nativ
velluto rosso vino aglianico beneventano nativ
velluto rosso vino beneventano aglianico nativ
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HomeAutochthonous Wines Velluto Rosso – Beneventano Aglianico IGT/IGP | 2019
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Velluto Rosso – Beneventano Aglianico IGT/IGP | 2019

10.00€

The name “red velvet” was chosen thinking about the organoleptic characteristics of this wine. Its softness on the palate recalls velvet, a fabric that provokes a sensation of irresistible softness to the touch.

 

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SKU: 100 Category: Autochthonous Wines
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Description

The name “red velvet” was chosen thinking about the organoleptic characteristics of this wine. Its softness on the palate recalls velvet, a fabric that provokes a sensation of irresistible softness to the touch. The red label reminds the grape. The damask is in perfect harmony with Nativ style.

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Name Red Velvet – Beneventano Aglianico IGT / IGP
Appellation Typical geographical indication
Region Campania
Grape variety Aglianico beneventano 100%
Training system Trellis system with spurred cordon in new vineyards
Soil composition Predominantly volcanic but also clay-limestone hilly soils, rich in minerals
Period of harvest First decade of November
Winemaking Pre-maceration of the skins for about 20 days, fermentation with starter of selected yeasts, malolactic completed
Fining Steel, followed by brief aging in bottle
Alcohol degree 13,5 % vol
Food matching Beef, chicken, lamb and goat cheese
Serving temperature 15° c
Wine characteristics Red colour with intense violet reflections. Hints of red fruits pervade the nose
Additional information
Weight 1.9 kg
Nome

Velluto Rosso – Beneventano Aglianico IGT/IGP

Denominazione

Indicazione Geografica Protetta

Regione

Campania

Uvaggio

Aglianico

Sistema di allevamento

Controspalliera allevata a guyot

Composizione del terreno

Terreno Calcareo – Argilloso

Epoca di vendemmia

NOvembre

Vinificazione

Premacerazione a bassa temperatura, macerazione con rimontaggi e follature per circa 10 giorni , fermentazione con lieviti selezionati, malolattica svolta e affinamento in acciaio

Affinamento

Affiamento in acciaio con breve passaggio affinamento in barrique di rovere francese da 2.25 hl per 5 mesi circa

Gradazione alcolica

13,5 % vol

Abbinamenti

Il vino si abbina a antipasti, pizza, primi piatti

Temperatura di servizio

15° C

Caratteristiche Organolettiche

Il vino è di colore rosso con riflessi viola intenso, note speziate e cioccolato; al naso sentori di frutti rossi, morbido ed equilibrato

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