The Aglianico Passion PGI from Campania is the result of an absolutely unique production procedure.
It is handed down from generation to generation, dates back to the early 1900s and is characterized by hand filtering of the grapes.
It is based on a fermentation, at a controlled temperature with a long maceration of the skins subjected to the pressure of volcanic lapilli and leaves of fruit trees, which lasts from 30 to 40 days.
Subsequently it is decanted several times to eliminate impurities without the aid of industrial filters that would compromise its taste and structure.
To conclude the long preparation process, it rests in chestnut barrels for at least 8 - 10 months and continues its maturation process for another 2 months in steel in order to stabilize.
The last phase is the transfer into the bottle, preceded by a light filtration for residual impurities, and there it will rest for at least 10 - 12 months.
Very spicy, it has a marked but very pleasant alcoholic note and is intense and complex on the palate.
it adapts to aging and acquires, over time, a personality typical of fine wines.