Synonym of aglianico cultivar

Aglianico is the most important red grape of southern Italy and it's in the inner part of Campania specially in the Avellino province which reaches its maximum expression. Grape of absolute value and quality lends itself to very different but always excellent wines. From our vineyards we produce three great Aglianico-based wines: Guaglione a young and fruity wine, Jumara a medium aging wine with a wonderful elegance and Taurasi, the top of the range, a long aging wine famous all around the world and called by the wine experts: Barolo of the South.

Guaglione wine, part of the i Capitani group, is a perfect sample of the Aglianico wines. This young and vigorous wine denotes a strong personality. Its color is intense and highly fruity to the nose, very pleasant and tannic to taste. Straightforward and sincere, as only the youth can be.

Denomination: Irpinia Aglianico DOC

Alcohol level: 12,5 %

Service temperature: 13 - 15 °C.

Longevity: Medium (5 - 7 years)

Place of production

Hilly sunny lands in Irpinia. Cayish-calcareous soil.

Grapevines

Aglianico (90%) and Sangiovese (10%). Guyot cultivation and rammed chain.

Production

First harvest with yields of 90 ql. per hectare in wine of 70%.

Vinification

End of October hand picked grapes; after picking the grapes off the stalks the must ferments on the skins for not more of 7 - 8 days in low controlled temperature.

Ripening

Refining in bottle for at least 3 months.

Colour

Ruby red with a gleaming touch of cherry.

Fragrance

Rich, persistent, with an unmistakable flair of red fruits and purple violets, accompanied by a touch of balsamic herbs and Mediterranean spices.

Flavour

Fresh, harmonic, lively and full-bodied, with a touch of mixed berries and cherry. Stylishly tannic.

Guaglione is a young Aglianico, fresh and with pleasant tannins. It has evident olfactory references to flowers and ripe fruit. A wine for every meal that is enhanced in combination with fragrant flavors and dishes with good intensity, such as pasta and bean, soups, roasted red meats and ripe cheeses. Surprising matching with dishes of fish cooked with tomatos sauce.

Dried cod in casserole

Ingredients for 4 peoples :

500 g (17.6 oz) fresh tomatoes, 500 g (17.6 oz) dried cod already immersed, 80 g (2.8 oz) black olives, 1 tablespoon salted capers, 4 tablespoons of extra virgin olive oil, 1 small piece of red pepper, 1 clove of garlic, salt, oregano and flour.

Directions :

Take a pan. Brown in oil the garlic and red pepper, remove them and put the chopped tomatoes, olives, capers and cook over low heat for about 20 minutes. In the meantime, washed, chopped and clean the dried cod. Flour the pieces od cod and fry them in hot oil, then drain when they will be golden on both sides and put them in the sauce you prepared, let stew over low heat about 50 minutes with pan covered. Towards the end of cooking salt only if necessary.

In our wine production Guaglione is been the last to arrive because the nature of the Aglianico is to give wines to be ripened in oak, long aging wines. To make a great young Aglianico without wooden steps is not a simple challenge: time of harvest, maceration and fermentation temperatures should be calibrated to tame at most the natural tannins plentiful in this grapevine.

The name of the wine comes from the Neapolitan dialect "Guaglione" which means a young boy full of life; so it's obvious the similarity with our youngest aglianico.

Grapevine

The Aglianico grapevine has probable Greek origin (from the word "ellenico") and since antiquity has settled in the provinces of Avellino and Benevento and Basilicata region with its different varieties "Aglianico del Vulture". Its ideal habitat is calcareous clay soils of volcanic origin in areas of medium altitude and extreme temperature changes daily. Has medium size leaf, five-lobed dark green, compact cluster, cylindrical-conical, thick skin of blue color rich in tannins. The ruby-colored wine with aromas that recall just filled the land of origin. It's the base of the most important long aging red wine of Southern Italy: Taurasi. Among the best red grapevines of Italy it's characterized by a late harvest (late October early November).