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The way the winery Rossovermiglio works on their Aglianico is already by itself a quality certification: all the work is done in absence of oxygen and with the support of an optical scanner to eliminate the bad grapes. This quality selection is a great way to get started. But then if you add the twelve months in barrique with periodical rolling to make sure there is a complete and homogeneous extraction you can be sure that the result is a sublime Aglianico, spicy and delicate with low amount of sulphites and suitable for vegans because there are no animal derivatives in the production.
PAIRING: pasta with ragout and red meat
L19090
9 Items
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