Aglianico Benevento IGT Wine PR184

The wine has a deep color with garnet hints. Cherry nuances melt with sweet vanilla notes give by the touch on the wood. In the mouth it is full body, powerful and intense with a light and soft tannic structure that enhances a good and balanced finish. Ideal with pasta with tomatoes and meat sauce or vegetable soups. Very good in combination with roast lamb, pork and game. Try also on with strong cheeses and salami.


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NONEvinoAglianico Benevento IGT Wine PR184 Product Sheet

Campania

Aglianico Benevento IGT Wine PR184

Red Still Wines

Characteristics

The wine has a deep color with garnet hints. Cherry nuances melt with sweet vanilla notes give by the touch on the wood. In the mouth it is full body, powerful and intense with a light and soft tannic structure that enhances a good and balanced finish.

Food Pairing

Ideal with pasta with tomatoes and meat sauce or vegetable soups. Very good in combination with roast lamb, pork and game. Try also on with strong cheeses and salami.

Country: Italy Region: Campania
Category: Red Still Wines Alcohol  (vol): 12.5
Certifications: None Appellation: Benevento IGT
Main Grape: Aglianico - Black Grape Secondary Grape: Not Applicable - Not Applicable
Blend:

= 100% Aglianico grape

Style(s):

Secco (Dry – Residual sugar between 0gr/lt and 10gr/lt)

Method: Not Applicable Pressure (bar): Not Applicable
Campania

Aglianico Benevento IGT Wine PR184

Red Still Wines

Label Name: Label Ownership: Private Label
Terms of Payment: Prepaid At Ordering IncoTerms: EXW
Vintage: Not Specified Vineyard:

Hectares: 150
Yeald/ha: 45 Q.
Yeald Grape/Wine: 60%
Height: 250-300 meters asl.
Soil Characteristic: Limestone and Clayey
Cultivation System: Guyot
Plant Density: 3500 plants per ha
Average age of vines: 15 years old
Harvest Period: Second 15 days in October.

Vinification and Aging:

Vinification technique: Maceration on the skin for 18 days with few daily pump-overs. 20% drain.
Fermentation: In steel tanks
Malolactic Ferm.: completely made in tonneau 500 lt.
Ageing: In Tonneau Tronçais and Alliers for 6 months and then bottle.
Bottling: In June 1 year after the harvest

Container: Glass Bottle
Bottle Shape: Bordeaux Bottle Model: Standard 360gr
Bottle Color: Transparent Capsule Type: PVC
Cork Type: Cork Stopper Label Type: Front + Rear Labels
Packaging Type: Usage Unit: Bottle 750ml
Minimum Order: 6000 Bottle 750ml Units per Pallet: Not Specified
Protected Geographical Indication (PGI)

Benevento IGT Appellation

Protected Geographical Indication (PGI)

The geographical area dedicated to the production of IGT Benevento wine extends over a hilly area of ​​the Campania Apennines between 200 and 650 meters above sea level.
The production area of ​​the IGT Benevento wine is located in:
– province of Benevento and includes the entire territory of the province.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their peculiar quality characteristics.
The maximum yield of grapes into IGT Benevento wine must not exceed 80% for all types of wine, with the exception of the passito type for which it must not exceed 50%.

On the basis of the findings and studies carried out, it can be said that the cultivation of vines in the province of Benevento has ancient origins dating back to the second century BC. In the village of Dugenta an imposing deposit was found, with its production oven, of amphorae used for the conservation and trade of wine.
Much of the wine produced in the province of Benevento and that also coming from other parts of Italy was sold to the wine market of Pompei second only to that of Rome.
The Sannio for many centuries represented the natural connection between Puglia and Campania. Through the paths of transhumance the Samnites got to know the world of Abruzzese and Pugliese wine through which they brought the Greek vines of Epirus to the Sannio.
In the Benevento area, as in the rest of Campania, viticulture experienced a crisis due to the change in the taste of the Roman market which discovered the lighter and more fragrant wines of northern Italy and Gaul.
The first Gallic wine arrived in Rome in 79 AD A reversal of the trend occurred only around 500 AD thanks to the Lombards, who not only imported vines of Pannonian origin, but protected the vines from explanting even with the death penalty. Charlemagne also took care of the vine through the Capitulare de Villis, but it was thanks to the church that around the year 1000 there was the definitive relaunch of vine cultivation which also involved the Samnite territory.
Up to 1400, many Benevento wines thanks to the possibility of exploiting the navigable rivers that crossed the province, the largest wine sorting ports for the entire Mediterranean and the seas arrived at the ports of Gaeta and Naples of the North. In those years, huge quantities of wine were transported to Naples from the hinterland of Benevento and Avellino, and together with still wines, sweet wines were also transported in great demand by the European market at that time.

For a first description on a scientific basis of Benevento viticulture we must wait for the Murattian Statistics of 1811, the first and true study of the Samnite territory that allowed us to know the productions of the province of Benevento and to reconstruct the economic-social conditions and lifestyles. of the Samnite population.
This study shows that the province of Benevento produced wines that met the different demands of the market, in fact the wine of Cerreto Sannita was considered very valuable together with that of Solopaca, Frasso Telesino, Melizzano and were sold on the regional and extra-regional market; those of Sant’Agata dei Goti were sold only on the provincial market, while in Guardia Sanframondi a sweet and fortified wine similar to that of Malaga was produced.
In 1872 a great scholar, Giuseppe Frojo, began to talk about the vine in a scientific sense and argued that the best grapes of the Campania region were Pallagrello, now widespread only in the province of Caserta, but he also praised the Aglianico, Sciascinoso, Piede di Colombo (Piedirosso), Greco and Fiano, all vines grown in the province of Benevento. About twenty years after Frojo, the Ministry of Agriculture made an accurate analysis of the grapes present in the Samnite territory. Aglianico remained the predominant grape variety, followed by Piedirosso, Aglianicone, Gigante, Mangiaguerra, Tintiglia di Spagnala Vernacciola and Sommarello.
Among the white berried wines we note Bombino, Amoroso bianco, Passolara, Greco, Malvasia, Moscatello and Coda di Volpe. In this period the wine produced is destined for internal consumption, as a bourgeois class more attentive and sensitive to good food was being born in the province of Benevento, but also transported to northern Italy as much appreciated and requested.

After the two great world wars, there was an awakening in all the productive sectors that also influenced the agricultural one, and in the province of Benevento it happened that the farmers, until then only owners of the land, also acquired the properties. In this period the grape production increased significantly in the province of Benevento, favoring on the one hand the birth of the first Enopolio in the province of Solopaca which boasted a capacity of 13 thousand hectoliters against only five thousand of the Neapolitan Enopolio, but on the other hand the exploitation of the big mediators towards the small producers.

Grapes

Aglianico

Aglianico

Black Grape

Info

The Aglianico vine produces black berried grapes and is grown in the regions: Abruzzo, Basilicata, Calabria, Campania, Latium, Molise, Apulia, Sardinia, Sicily, Umbria.
Aglianico is a very ancient grape variety, as evidenced by the fact that its family over the centuries has divided into a large number of biotypes and sub-varieties. All this has created confusion with the proliferation of correct and incorrect synonyms for each biotype of Aglianico. Many different varieties were probably incorporated under the great cap of the historic “amine vines”.
Cato and Strabo already include at least three distinct varieties. Then Pliny and Columella further subdivide them into five or six types (Aminea, Aminea maior, Aminea minor, Aminea gemina maior, Aminea gemina minor, Aminea lanata). The first question therefore, which cannot be given a certain answer, is whether today’s Aglianico is one of the vines that made the wines of Campania Felix famous in ancient times, in particular those of Ager falernus (Falernum, Gauranum, Faustianum and Caecubum), and therefore whether it is somehow related to the Amineae.
Even if Pliny considers them autochthonous grapes for the long stay and the perfect acclimatization to the terroir of the coast and the hinterland of Campania, it is certain that they were imported by Greek colonists from Thessaly, perhaps from the Eubei, who in the eighth century BC they founded the Emporion of Pithekoussai (Ischia) and that of Kumei (Cuma). But even if we accept the hypothesis of Etruscan origin, we do not contest the distant Greek origin of the Amineae, since they can be traced back to a Pelasgic people, the Tessali Aminei.
Subsequently, with reference to Campania wines, Falerno has always been mentioned; even from the mid-sixteenth century the wording Aglianico appear for wines produced on Monte Somma.

On the basis of this historical continuity and the analysis of the writings of Columella, which describes late ripening vines, as well as for linguistic reasons in the Aragonese period (between the end of the 15th and the beginning of the 16th century) there was the transition from Hellenic name to Aglianico, and this seems plausible if we consider that the double “ll” in Spanish is pronounced in a similar way to the Italian “gli” . Carlucci affirms at the beginning of the twentieth century that Aglianico is the grape of the mythical wines of antiquity.
However, it cannot be said that the numerous ampelographers of the 19th century managed to dispel the doubts that a grape variety so variable in phenological aspects and so rich in synonyms – Molon (1906) remembers more than thirty – could give rise. More recently, Murolo (1985) put forward the hypothesis of the assonance existing between Gauranico (ancient wine of Ager Falernus) and Glianico (dialectal denomination of Aglianico), while Guadagno (1997) rejects the Greek origin of Aglianico, arguing that its high acidity is typical of wild grapes. The hypothesis that the term Aglianico comes from the Latin Juliatico (or “grape that ripens in July”) is considered unreliable, because the vine ripens late and not early.

Wine Characteristics

The grapes harvested in optimal conditions reach a high sugar content (22-23%) and retain a strong tartaric acidity, which is even higher in the Aglianico Amaro or Beneventano biotype; they also have an important tannic structure.
The wine obtained is suitable for long aging in wood which dilutes the robustness due to the acid-tannic component. The use of the barrique, a widespread practice in Campania and Basilicata, manages to tame the heat, making the wine softer and velvety in a short time.

Not Applicable

Not Applicable

Not Applicable

Info

Not Applicable

Wine Characteristics