PERDERSI E RITROVARSI
BENEVENTANO ROSSO IGT
Classification: Beneventano Rosso IGT
Grape Variety: Barbera del Sannio, Aglianico, Piedirosso.
Provenance: Vigna in Castelvenere
Altitude: 200-250m a.s.l.
Soil: Volcanic, Clayish.
Training System: Espalier
Density: 2,500 vines/Hectare.
Yield: 60 quintals/Hectare.
Age of Vineyard: 25 years
Harvesting: The grapes are manually harvested the second decade of October.
Vinification and Maturing: Spontaneous fermentation (indigenous yeasts plus microorganism from the vineyard). The winery is semi-inground and it is not controlled artificially but through the natural cool of the cellar and by adjusting volumes of the production if needed. Maceration lasts 40 days in contact with skins and frequent daily remontage. Refining first in stainless steel tanks with weekly batonnage and after in barriques of 225/300L in oak used for 18-24 months. The refining is long and the wine maturation is evaluated year by year. The wine is not clarified nor filtered.