Aglianico from old vines in Montemarano at close to 3000' elevation. The bunches were destemmed and the wine was fermented on skins for ten days, before nine months rest in chestnut. With notes of black fruit, olive, herbs and brine, this packs all the dark, savoury complexity we love about the grape into a simple, absolutely pure and charming wine that is just effortless to drink. A side of Aglianico that we want to drink every day!
