Solopaca Rosso Sannio DOC Wine PR366

This wine has a ruby red color, the nose releases hints of red fruit and red flowers. The taste is dry, harmonious, velvety. It is a daily meal, it goes well with first courses and main courses of meat, cheese and salami.


Warning: Undefined variable $post_id in /home/thecvvxm/public_html/nonevino.com/wp-content/themes/virtue_premium_child/functions.php on line 528
NONEvinoSolopaca Rosso Sannio DOC Wine PR366 Product Sheet

Campania

Solopaca Rosso Sannio DOC Wine PR366

Red Still Wines

Characteristics

This wine has a ruby red color, the nose releases hints of red fruit and red flowers. The taste is dry, harmonious, velvety.

Food Pairing

It is a daily meal, it goes well with first courses and main courses of meat, cheese and salami.

Country: Italy Region: Campania
Category: Red Still Wines Alcohol  (vol): 12.5
Certifications: None Appellation: Sannio DOC
Main Grape: Sangiovese - Black Grape Secondary Grape: Aglianico - Black Grape
Blend:

=> 50% Sangiovese grape
=< 50% Black grape varieties suitable for cultivation in the province of Benevento

Style(s):

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

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

Solopaca Rosso Sannio DOC Wine PR366

Red Still Wines

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

Obtained from Sangiovese, Aglianico and other native vines grown in calcareous-clay soils at an altitude between 200 and 350 m s.l.m. in the sub-area of Solopaca on the slopes of the Taburno-Camposauro Regional Park. The vineyard breeding system is espalier and spoked, with a yield of 120 quintals / hectare and an average age of 20 years. The harvest takes place from the month of October.

Vinification and Aging:

The grapes are harvested by hand and conferred to winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must for about 10 days, followed by fermentation in stainless steel at a controlled temperature. The aging process then continues in the bottle.

Container: Glass Bottle
Bottle Shape: Bordeaux Bottle Model: Standard 390gr
Bottle Color: Transparent Capsule Type: PVC
Cork Type: Cork Stopper Label Type: Front + Rear Labels
Packaging Type: Usage Unit: Bottle 750ml
Minimum Order: 7000 Bottle 750ml Units per Pallet: Not Specified
Protected Designation of Origin (PDO)

Sannio DOC Appellation

Protected Designation of Origin (PDO)

The geographical area dedicated to the production of DOC Sannio wine extends into the green hills of the Campania Apennines, bordered by the Sabato and Calore rivers, in an area that is adequately ventilated, bright and conducive to carrying out all the vegetative-productive functions of the vineyards.
The Sannio DOC Wine Production Area is located in:
– province of Benevento and includes the entire provincial territory.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
The oenological practices of vinification of DOC Sannio wines include, among other things, that:
– The maximum yield of grapes into DOC Sannio wine must not exceed 70%; if these parameters are exceeded within the 5% limit, the excess will not be entitled to the DOC. Beyond these limits the right to DOC for the whole product lapses. For the Passito type, the grape / wine yield must not exceed 40%.
– In the designation of DOC Sannio wines, the term ” Vigna ” may be mentioned as long as it is followed by the relative toponym and certain winemaking practices are respected.
The grapes destined for the production of Sannio Passito DOC wines must be subjected to natural drying .
– The DOC Sannio Spumante Metodo Classico wines must be obtained through refermentation in the bottle with permanence on the lees for a period of at least 12 months.
– The DOC Sannio Novello wines must be obtained with at least 70% of wine coming from the carbonic maceration of the grapes.
The Sparkling Sannio DOC wines must be obtained with the natural refermentation method .
– The DOC Sannio Rosso Riserva and Aglianico Riserva wines must be subjected to mandatory aging for at least 24 months.
On the labels of each type of DOC Sannio wine it is compulsory to report the year of production of the grapes, with the exception of the Spumante types.

Based on 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 2nd century BC. In the village of Dugenta an impressive deposit was found, with its production oven, of amphorae used for the conservation and trade of wine. Scholars have agreed that this was certainly an amphora factory built in an area particularly suitable for the production and marketing of wine, located along the left bank of the Volturno river, which is a tributary of the Calore river that crosses the entire province of Benevento.
According to the studies carried out by Attilio Scienza, a strong class of wine producers of Samnite origin would have been present in the ethnic composition of Pompeii, confirming that the culture of wine in the Sannio was contemporary if not earlier, to Roman times.
The Sannio for many centuries has represented the natural link 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. Attilio Scienza affirms that of the Samnite wine we find quotations from comic Plato, an Athenian playwright of the second half of the 5th century BC, who spoke of the excellent Benevento wine with a slight smoky aroma .
Another important testimony that the Samnites dedicated themselves to the cultivation of vines and the production of wine, is that when at the end of the fifth century BC families of Samnite lineage settled in the Volturno Valley, there was an economic development of this area thanks to the production of Trebula balliensis, as referred to by Plino the Elder in his Naturalis Historia.
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. It was a priest, the bishop of Benevento Landulfo, who demanded that vineyards be planted near each monastery, favoring the revitalization of viticulture especially in the Solopaca area as evidenced by the presence of wine sellers in documents dating back to 1100.
In this period, and 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 whole Mediterranean and the seas reached 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 the still wines, sweet wines were also transported in great demand by the European market at that time.
From this it can be deduced that the province of Benevento produced wines that satisfied the various 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.
At the beginning of the eighteenth century there is evidence of an excellent wine also produced in the municipalities of Pontelandolfo, Baselice and Foiano in Val Fortore. 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 on 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 there are 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 in demand.
After the unification of Italy, other types of national and international vines are also grown in the Samnite vineyard such as Sangiovese, Barbera, Cabernet Sauvignon, Malbek, Sirah, Erbaluce, Semillon, Pinot and Riesling from the Rhine. 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 peasants, until then only owners of the land, also acquired the properties. In this period the grape production increased significantly. The DOC Sannio wine obtained the recognition of the Controlled Designation of Origin on 5 August 1997.

Grapes

Sangiovese

Sangiovese

Black Grape

Info

The black grape Sangiovese is cultivated in the regions: Abruzzo, Apulia, Basilicata, Calabria, Campania, Emilia-Romagna, Latium, Liguria, Lombardy, Marche, Molise, Piedmont, Sardinia, Sicily, Tuscany, Umbria, Veneto.
Sangiovese is probably a vine originating from Tuscany (it has been known since the Etruscan period, around the eighth century BC) and its name could derive from the term “Sangue di Giove”, testifying to the ancient link between wine and divinity . Another less vague theory traces the origin of the name to the origin from San Giovanni Valdarno.
The wine supply of the capital Florence in the Renaissance period was precisely from the Castles of Valdarno di Sopra, built in the territories conquered by the Florentines a few centuries earlier. In 1716, the Grand Duke Cosimo III de ‘Medici issued a notice to regulate the protection of the wines of Chianti, Pomino, Carmignano and Valdarno di Sopra. There is another thesis according to which Sangiovese was born in Santarcangelo di Romagna. In fact, already in Roman times, vines were grown on these hills near the Rubicon. Hence the name “Colle Jovis” where Santarcangelo arose and developed.
Sangiovese therefore as a conjunction of SANGUIS and JOVIS blood of Jupiter. From recent genetic studies it seems that “Sangiovese”, contrary to its widespread and historical presence in the Tyrrhenian area, has numerous kinship with cultivars grown in Southern Italy, especially in Sicily and Calabria. Ten varieties make up the “family” and “Ciliegiolo” seems to be a direct descendant of it.

Wine Characteristics

From the Sangiovese grape we obtain a wine of intense ruby ​​red color, tannic, full-bodied, harmonious, with a pleasant bitter and fruity aftertaste; aged it releases the characteristic tertiary aromas.

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.