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.
|Name||Red Velvet – Beneventano Aglianico IGT / IGP|
|Appellation||Typical geographical indication|
|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|
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