Mastro Aglianico Campania IGT 2015

Mastroberardino

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Made from 100% Aglianico grapes, this wine is vinified in stainless steel and a few months in wood.

About the Vineyard

The estates for the production of the Mastro Aglianico are located mainly on chalky-clay soils with a South-East exposure at 350 m a.s.l. on average. The training system is the espalier with guyot pruning system and the density of plantation of 3,000 vines/ha on average and the yield is of about 8,000 kg/ha (7,140 lbs/acres) and 2.6 kg/vine (5,80 lbs/vine).

Wine Production

Classic red vivification in stainless steel tanks with maceration on grape skins at a controlled temperature. Refines for at least 1 month in bottle.

Tasting Notes

The grapes chosen for this delicious wine bestow fruitful aromas of strawberry, cherry and blackberries. On the palate, the wine has a soft, texture and medium body with flavors of strawberry and cherry.

Food Pairing

This wine pairs well with typical Mediterranean cuisine such as baba ghanoush, lemon-roasted branzino or grilled lamb chops.

Vineyard & Production Info
Vineyard size:
20 acres
Soil composition:
Calcareous and Clay-Loam
Training method:
Guyot Cordon Spur-pruned
Elevation:
1,155 feet
Vines/acre:
1,200
Yield/acre:
3.2 tons
Exposure:
Southeastern / Southern
Year vineyard planted:
1996-2000
Harvest time:
October
First vintage of this wine:
2010
Bottles produced of this wine:
30,000
Winemaking & Aging
Varietal composition:
100% Aglianico
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
72 °F
Maceration technique:
Cold Soak Maceration, Racking, and Pumpovers
Length of maceration:
2 days
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Age of aging container:
Four-Five years
Type of oak:
French
Length of aging before bottling:
4 months
Length of bottle aging:
2 months
Analytical Data
Alcohol:
12.5 %
pH level:
3.6
Residual sugar:
1.0 g/L
Acidity:
5.3 g/L
Dry extract:
30.0 g/L

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