Contessa Ferrara Terre del Volturno I.G.P.
Countess Ferrara - Aglianico bitter - Terre del Volturno - IGT
Color of an impenetrable garnet red, brilliant; the nose is very aromatic with notes of red fruit and typical characteristics of the grape of origin; Mouth is a silk, with an entrance sweet and delicate, to show off in the center mouth all its mass of fruit, with nice texture and a beautiful body; soft tannins and perfectly integrated to the mass of the wine, well balanced with acidity that does not make us weigh the 14 ° of alcohol. A very pleasant wine, enjoyable and of high quality. Very unlikely he will remain in the bottle. A wine "iron fist in a velvet glove". Serve at a temperature of 18-20 ° C. It goes very well with grilled meats, aged cheeses, game. It has It has a red impenetrable color, shining; Ample perfume with notes of red fruit and whit all the typical characteristic of this grape variety; in mouth is a silk, with a sweet and delicate income, in order to explode in the middle of mouth all its mass of fruit, with a good weft and a beautiful body; perfectly integrated tannins and soft end to the mass of the wine, very balanced with acidity That do not make us to weigh the 14 ° of alcohol. A pleasant wine of high quality. It's impossible to leave some of it in the bottle. A wine "from the iron fist in a velvet glove". Best served at temperatures of 18-20.C. It goes well with meats to the live coal, seasoned cheeses, game.
Variety: Aglianico purity Grape variety: Aglianico 100%
Production area: Castel Campagnano in the province of Caserta Zone of production: Castel Campagnano in the provinces of Caserta
Soil type: marl facing south-east Type of ground: Marne southeast exposed
Winemaking: in red, controlled temperature Fermentation: In red with skin contact at controlled temperatures
Aging: in new oak barrels medium toasted French for 14 months. Ageing: in new medium toasting oak barrels for 14 months.
Data 2003 vintage Date year 2003
Alcohol: 13.5% vol Alcoholic degree: 13.5% vol
Ph: 3.40 Ph: 3.40
Total SO2: 85gr / l Total SO2: 85gr / l
Residual Sugar: traces Sugary remaining: traces
Extract: 35g / l Dry extract: 35g / l
Total Acidity: 5,60gr / l Total acidity: 5,60gr / l