The grapes destined for the production of Aglianico Rosé DOCG Taburno originate from vineyards where the optimal exposure and the hilly slope of the soil are critical for proper ripening.
Vineyards for the production of Aglianico Rosé DOCG Taburno are subject to green harvesting when the ripeness ranges from 30% to 40% depending on the characteristics of the vintage.
Grapes harvested between the end of September and early October are subjected to soft pressing with inert gas protection to avoid uncontrolled oxidation. Following the pressing follows the debourbage technique in stainless steel tanks. Alcoholic fermentation takes place at a low temperature of between 14° and 16°C and lasts between two and three weeks.
This is done entirely in stainless steel tanks, with regular batonnages throughout the process to manage the lees which would otherwise remain settled on the bottom of the tank. Preparations for bottling take place at the end of winter following the grape harvest. After three to four weeks of ageing in the bottle, the wine begins to express the fresh and fruity characteristics that exemplify a young rosé.
The wine expresses all its youth and aroma and flavourful freshness within the year following the harvest, during which it manifests all the typical features of the Aglianico Rosé Beneventano.
Brilliant pink, tending to cherry colour. With ageing, it softens, becoming less intense. Fruity aromas, with hints of berries and cherries. Excellent tasting freshness is provided by a good acidity level, medium texture, persistent finish with remarkable aromatic return.
The Aglianico Rosé DOCG Taburno is a product that blends perfectly with the first and second dishes of the Campania cuisine in particular. It also goes well with young cheeses and salami.