Ragis is produced from Aglianico and Piedirosso grapes which are vinified separately in stainless steel fermentation vessels where they macerate for over 15 days under controlled temperature. Then the two wines are transferred into 500 liter French oak barrels and assempled before malolactic fermentation begins.
The wine rests in the barrels for 12 months before it’s bottled. After some racking procedures and without any further interventions such as clarification or filtration, Ragis continues its aging in the bottle.
Variety: Aglianico 60% e Piedirosso 40%
Farming System: The Aglianico is cultivated on Guyot espaliers. The Piedirosso is cultivated on a pergola, a system characteristic to the Amalfi Coast.
Production Area: Raito of Vietri sul Mare (SA)
Altitude: Between 120 to 250 meters above sea level