2019 Ragis Red
Wine Composition: Aglianico 80% and Piedirosso 20%
Production Area: Raito village, Vietri sul Mare (SA).
Altitude range: 150 – 220 meters (492 – 721 ft) above sea level.
Vineyard planting date: 2003 – 2005.
Yield per hectare: about 60.
Harvest: late September – early October.
Type of soil: shallow and sandy, on layers of limestone; abundant soil organic matter and minerals.
Grapevine training system: Aglianico is cultivated on rows of “Guyot” espaliers; Piedirosso on pergolas, characteristic to the Amalfi coast. About 3500 plants per hectare. Organic farming.
Vinification: Aglianico and Piedirosso grapes are picked and vinified separately.
Fermentation: Over 15-day controlled-temperature native-yeast fermentation, in stainless steel vessels along with maceration. Malolactic fermentation in the barrels.
Bottles Produced: 2000/4000 ca
Serving Temp: 16-18°C. (61-64°F.)
Food pairings: Rich first courses like ragù/Bolognese or lasagna, traditional meat dishes (pork loin, roast beef, veal stew), game, fatty fish, salami, aged cheeses, autumn-wintertime soups, and dark chocolate.
Intense and vivid ruby-red color; the bouquet and flavor have hints of flowers, Mediterranean vegetation, sour cherries, licorice and cocoa. It is a full-bodied wine with character butbalanced on the palate, where it dominates the great structure of Aglianico giving it drinkability, goodaging capacity and aromatic evolution. The organic farming and native-yeast fermentation give it interesting variability over the vintages.