Nel bicchiere

It is made through a rigorous white winemaking with whole direct cluster pressing of Aglianico and Magliocco grapes which are harvested in different times at different ripeness degree. Although the rosé wine of South Italy are traditionally made with the technique of a briefer time of must maceration on the grape skins, we chose “grano tondo” pressure (i.e. of whole cluster without previously having pressed and removed grapes from the stalks ) in order to prevent premature oxidation and excessive tannins. The fermentation at controlled temperature is made in steel and only for a brief time into small oak barrels of second passage. It is aged for at least six months on total lees with weekly stirring and strict control of oxidation. The wine is slightly colored with an intense aroma.

Wine corks


  • Grapes: Aglianico 80%, Magliocco 20%
  • Area of production: Albo San Martino (Cosenza)
  • Alcohol: 13,50% vol
  • Total acidity:7,0 g/l
  • pH: 3,1
  • Winemaking: into stainless at controlled temperature (80%) and into small oak barrels (20%)
  • Yeasts: selected
  • Refining: about 6 months into stainless and wood (small second passage oak barrels) on the fermentation lees
  • Yield: 60 tons
  • Period of harvesting: within first decade of October
  • Altimetry: 500 meters above sea-level
  • Exposure: Est
  • Soil: subacid sandy
  • Produced bottles: 3.000

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