Aglianico Campania IGP - Benito Ferrara

Aglianico Campania IGP - Benito FerraraThe Aglianico Campania IGP - Benito Ferrara presents itself in the glass with a deep ruby red that evokes ripe cherries and dark plums. Even at the first swirl, intense aromas of dark blackberry, juicy plum and ripe sour cherry rise to the nose. Added to this are notes of liquorice, black pepper and fine spice. A hint of cocoa, tobacco and subtle smoky notes give the wine a noble, dense depth. On the palate, Aglianico Campania IGP - Benito Ferrara is dry, powerful and yet clearly structured. The noticeable but ripe tannin structure provides grip and length without interrupting drinkability. The fruit remains present, carried by blackberry, morello cherry and blackcurrant, while pepper, liquorice and spicy herbs create tension. The acidity appears fresh and lively, gives the wine drive and ensures a juicy, long finish. Those who wish to taste this red wine with attention will experience a finely tuned interplay between fruit, spice and structure. The wine is ideal for a leisurely evening by the fireplace or as a companion to robust dishes in the cooler season. The aromas appear clear and typical of the variety, never loud, but precise and animating. The texture on the palate is dense but not heavy, with an elegant length that makes you want the next sip. In the long finish, dark berries, liquorice, pepper and a hint of bittersweet chocolate linger. For a focused sensory exploration of this red wine, it is advisable to take time to sort the impressions: 1. Color: Deep, clear ruby red with violet reflections that indicate youth and freshness. 2. Nose: Blackberry, plum, sour cherry, light notes of liquorice, pepper, cocoa and tobacco. 3. Palate: Dry, powerful, juicy fruit, ripe tannins, fine spice and well-integrated acidity. 4. Structure: Medium to full body, firm core, clear contours, gripping yet elegant texture. 5. Finish: Long, spicy aftertaste with dark fruit, liquorice and fine peppery heat. The Aglianico Campania IGP - Benito Ferrara impressively demonstrates the potential that Aglianico has in Campania. It combines intense fruit with the typical spice of the grape variety and the region. The grapes come from clay soils that give the variety power, depth and a distinctive structure. Maturation in stainless steel tanks keeps the clear fruit in the foreground, without being overlaid by wood. This makes the wine pure, straightforward and authentic. Its freshness, paired with ripe fruit and firm tannin, makes it ideal for enjoyable evenings and as a charismatic food companion. Vinification of Aglianico Campania IGP by Benito Ferrara The vines for Aglianico Campania IGP - Benito Ferrara grow in Campania, one of Italy’s most exciting red wine regions. The climate is warm, yet often characterized by cool winds, which promote the slow ripening of the Aglianico grapes. Hot days and cool nights allow the aromas to develop clearly while preserving the necessary freshness. The soils consist of clay with good water retention. This ensures an even supply for the vines even in dry periods and leads to small, concentrated berries with intense juice. In the vineyard, great importance is attached to yield control. Yields remain moderate, which increases the quality of the grapes. Harvesting is done by hand. The berries are strictly selected directly in the vineyard and again in the cellar. Only ripe grapes go into further processing. This is particularly important with Aglianico, as the variety has a lot of tannin and only really ripe skins produce fine, dense wines. After the harvest, the grapes are destemmed and gently crushed. The must ferments in temperature-controlled stainless steel tanks. This maturation in stainless steel emphasizes fruit, clarity and freshness. The fermentation temperature is precisely controlled to preserve the intense aromas of blackberry, plum, sour cherry and liquorice in the best possible way. An extended maceration time enables targeted extraction of color, tannins and structure. During this process, the cellar master ensures that the tannins appear ripe and grippy, but not harsh. After alcoholic fermentation, malolactic conversion follows, which rounds off the acid structure and harmonizes the wine. The wine then matures for about seven months in stainless steel tanks on the fine lees. This aging on the lees gives it additional creaminess, complexity and a denser mouthfeel without overshadowing the fruit. At the end of maturation, Aglianico Campania IGP - Benito Ferrara is gently filtered and bottled in the classic Bordeaux bottle. This preserves its clear, varietal character, with juicy fruit, precise spice and a balanced, fresh profile. Food recommendations for Aglianico Campania IGP by Benito Ferrara Aglianico Campania IGP - Benito Ferrara is an ideal partner for robust, dark dishes. Its dense fruit, present tannin and peppery spice go perfectly with braised dishes, beef, game and hearty pasta dishes. At a serving temperature of 15 to 18 degrees, it shows its full depth. A large red...