Aglianico, The flavour of stewed prunes

From a time before Google translate, 1996 was a very year for Aglianico. I will spare you ALL CAPS.

This wine is entirely made from Aglianico cultivated in the zone Sannitica on the soil, clayey, calcereous and aged in oak barrels through about six months. Deep ruby red with violet tints. Scent intense, persistent, with once notes of violet and gentian until arriving to the deep flavour of stewed prune develops. Dry taste, rightly tannic and quite soft, it is accompanied well elaborated red meat dishes, veal chop with green pepper.

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About caspar

Caspar is just one monkey among billions. Battering his keyboard without expectations even of peanuts, let alone of aping the Immortal Bard. By day he is an infantologist at Birkbeck Babylab, by night he runs BabyLaughter.net
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