2019 Ragis Red

Produced from Aglianico and Piedirosso grapes which are vinified separately in stainless steel fermentation vessels where they macerate for over 15 days under controlled temperature.
Technical

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.
Exposure: South-south-east.
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
Alcohol: 13-14%
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.

Sensory evaluation:

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.

Awards
Falstaff​:
92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy