#WEARESOLOPACA

"ORO" Falanghina del Sannio DOP VSQ Brut

FARMING OF THE GRAPES Obtained from grapes grown in calcareous-clay soils at an altitude between 150 and 350 m s.l.m. located on the slopes of the Taburno-Camposauro Regional Park. The breeding system is espalier with a yield of 90 q.li / Ha and average age between 5 and 15 years. The harvest takes place from the middle of August, from selected vineyards. VINIFICATION The grapes are harvested by hand and transferred to the company in boxes; it follows the soft pressing of the whole grapes. It follows fermentation in stainless steel for about 15/20 days in the cold, and a refinement on the fine lees. The base wine obtained is refermented in an autoclave, according to the Martinotti method, where it is refined for over 6 months. FEATURES AND COMBINATIONS It has a straw-yellow color, a persistent, very fine-grained perlage. On the nose it is full of hints of white flowers, bread crust and madorle. The taste is fresh, dry and harmonious with a good persistence. Excellent pairing with buffalo mozzarella, appetizers and first courses of raw and cooked fish, grilled fish and vegetables.
Falanghina del Sannio DOP

Falanghina del Sannio DOP

Farming of the Grapes This wine is made from grapes grown in limestone-clay soils at an altitude of 150 - 350 m.a.s.l. in the area of ​​Solopaca located on the slopes of the Regional Park of Taburno-Camposauro. An espalier farming system is employed giving a yield of 90 qq/ha from vines with an average age of between 5 and 15 years. The harvest takes place in the second half of September. Vinification The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The wine is made using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 15 days at a controlled temperature. The product is bottled during the month of March. Features and Combinations The color is straw yellow; it has a rich aroma with hints of tropical fruit and characteristic floral perfumes. The taste is fresh, dry and well-balanced. Excellent pairing with appetizers and fish dishes, pasta and white meats, grilled fish and vegetables, cheese, etc..

"Carrese" Aglianico Sannio DOP

Farming of the Grapes This wine is obtained from Aglianico grapes grown in limestone-clay soils at an altitude of 150 - 350 m.a.s.l. in the area of ​​Solopaca located on the slopes of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of between 10 and 25 years. The harvest takes place during the month of October. Vinification The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must; fermentation takes place in stainless steel tanks at controlled temperatures. The product is then aged in large oak casks for at least 18 months. The aging process then continues in the bottle. Features and Combinations This wine has a ruby red color; the scent is pleasant with hints of ripe red fruit, hints of strawberries, raspberries and spices. The taste is dry, harmonious and velvety. It goes well with red meat and game in general, well-seasoned hard cheeses. Serving temperature: 16-18 ° C.
Fiano Sannio DOP

Fiano Sannio DOP

Farming of the Grapes This wine is made from grapes grown in limestone-clay soils at an altitude of 150 - 350 m.a.s.l. in the area of Solopaca located on the slopes of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of between 5 and 15 years. The harvest takes place in the second half of September. Vinification The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The wine is made using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 15 days at a controlled temperature. The product is bottled during the month of March. Features and Combinations The Fiano grape is one of the oldest and most typical varieties of the Italian region of Campania. This wine has a straw yellow color, with fruity, floral fragrances and hints of wild grass. The taste is dry and balanced. It goes well with appetizers and fish starter courses, white meat and pasta. Serving temperature: 9-10 ° C.

"Origini" Solopaca Classico Rosso Sannio DOP

Farming of the Grapes This wine is made from a combination of Sangiovese and Aglianico grapes grown in limestone-clay soils at an altitude of 200 - 350 m.a.s.l. in a limited area of ​​the town of Solopaca at the foot of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 100 qq/ha from vines with an average age between 10 and 25 years. The harvest takes place in the month of October. Vinification The grapes are harvested by hand and conferred to winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must; fermentation takes place in stainless steel tanks at controlled temperature. The product is then aged in large oak casks for at least 18 months, with a short period in barrique. The aging process then continues in the bottle. Features and Combinations The Solopaca Classico is a wine of great Solopaca winemaking tradition that is well rooted in history. This wine has a ruby ​​red color and noble aromas of ripe red fruits and berries. Aging in the barrel makes it very gentle on the palate with balanced tannins. It goes well with traditional dishes and red meat. Serving temperature: 18°C.
Greco Sannio DOP

Greco Sannio DOP

Farming of the Grapes This wine is made from grapes grown in limestone-clay soils at an altitude of 150 - 350 m.a.s.l. in the area of Solopaca located on the slopes of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of between 5 and 15 years. The harvest takes place in the second half of September. Vinification The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The wine is made using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 15 days at a controlled temperature. The product is bottled during the month of March. Features and Combinations The Greco grape is one of the oldest and most typical varieties of the Italian region of Campania. This wine has a straw yellow colour, fruity and floral aroma, dry and balanced flavor. It goes well with appetizers and fish starter courses, white meat and pasta. Serving temperature: 9-10 ° C.