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Classification: Typical Geographical Indication
Grape variety: Aglianico Pompeiano 100% organic
Type of soil: Volcanic - sandy training
System of breeding: Guyot and spurred cordon, which is located at about 600 mt. s.l.m.
Period of harvest: End of October
Yield for hectare: 6000 kg
Wood ageing: 16-18 months in barrels French oak gap
Refinement: in bottle for 5-6 months
Degree of alcohol: 13,5% - residual Sugar: Max 2 g/L
Service temperature: 18° C
Food pairings: Typical neapolitan meat chop, roast red meats, game, truffled foods and cheeses.
Notes: The long search for the conditions of viticulture enology, the choice of the correct times and conditions of refinement has led to the Don Paolo that enhances the strength of the potential of the variety Aglianico Pompeiano.