Tasting notes
Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickBeef tartare with bitter cocoa and orange zest
The raw freshness and bitter notes of cocoa find balance in a full-bodied wine with moderate tannins that enhances its fruit and depth.
- Braised beef with creamy polenta
Rich meats and concentrated sauce require a full-bodied, tannic wine: the structure and minerality of the wine balance the fat and savoriness of the meat and polenta.
- Braised Beef with Wine and Herb Reduction
Slow-cooked meat, concentrated juices, and herbal notes that balance the full structure and tannins, while the reduction adds depth and roundness to the palate.
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- Herb lamb fillet with tomato salad
Savory meat and the aroma of fresh herbs collide and together enhance the wine's ripe fruitiness and mild spice, while the acidity of the tomatoes cleanses the palate.
- Seared Beef Tataki with Balsamic Glaze and Micro-greens
This refined dish offers a cool temperature perfect for the season. The balsamic reduction mirrors the vibrant acidity, while the rare beef provides the necessary texture to balance the firm body.
- Spiced Lamb Meatballs with Pepper-Tomato Gremolata and Polenta
Savoury lamb meatballs with warm spices and a zesty tomato gremolata complement the wine’s spicy fruit, while creamy polenta tames the wine’s full body and firm structure.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 16°C and 18°C
Common varieties
Aglianico
Aglianico is a red grape variety native to southern Italy, particularly known for producing full-bodied red wines with firm tannins, high acidity, and flavors of dark fruits, spices, and earthy undertones.