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.
Awards
| 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 |
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