THE WINES
Three grape varieties, three stories, one land
The vineyard is located 250 m above sea level and is cultivated using the Guyot method with a density of 3000 vines per hectare, on a silt/clay soil of volcanic nature.
Riccardo Cotarella, who oversees and takes care of the wine production, has passed on to us his great passion and art for producing high quality wines through a continuous search for knowledge and experience.
We vinify three grape varieties in purity: Fiano, Aglianico and Merlot, taking careful care of each stage, from pruning to thinning out the bunches, from hand picking to vinification and bottling.
The slight slope of the terrain accelerates the drainage of rainwater and the ventilation of the bunches.
The north-south direction of the rows allows good exposure on both sides and balanced grape growth.
The wine labels
represent the three bell towers that can be seen from the vineyard.
From these three grape varieties, three wines are born that tell the story of our territory and define the identity of the place.
Acquamela, the Fiano, derives from an ancient farmhouse located along the ‘Due Principati’ road where Queen Margherita di Durazzo of Naples took refuge during the 14th century plague. The village of Cariti gives its name to our Merlot, while the village of Fusara gives its name to our Aglianico.
production area hills of Salerno Baronissi locality Nocelleto
altitude 250 m above sea level
exposure north-south
type of soil loamy clay of volcanic origin
espalier training system with guyot pruning
density of vines 3,000 per hectare
pruning, tying, thinning and harvesting by hand
average plant age 12 years
yield 80 hl/ha
vinification cryomaceration of the grapes, soft pressing and fermentation in temperature-controlled steel tanks
ageing in steel tanks on the fine lees for 6 months and in the bottle for a further 6 months
alcohol 13 % vol
serving temperature 8/10 °C
pairings vegetable or fish-based first courses and risottos, fish or shellfish, white meats, medium-aged cheeses
limpid, luminous, straw yellow
intense, complex, fine, peach, pear, lemon peel, thyme, honey, almond
elegant, soft, enveloping, fresh, intense, savoury on the palate. Citrus and floral aftertaste
production area hills of Salerno Baronissi locality Nocelleto
altitude 250 m above sea level
north-southexposure
type of soil loamy clay of volcanic origin
espalier training system with guyot pruning
density of vines 3,000 per hectare
pruning, tying, thinning and harvesting by hand
average plant age 12 years
yield 60 hl/ha
vinification selection of the best grapes, fermentation in steel tanks with long maceration on the skins, malolactic fermentation in oak barriques
ageing in oak barriques for 18 months and in bottles for 6 months
alcohol 13.5 % vol
serving temperature 18°C
pairings hors d'oeuvres with cured meats, lasagne, structured first courses, red meat, game, mature and blue cheeses
clear, bright, dark ruby red
intense, complex, fine, berries (blackberry, cassis), liquorice, cherry, chocolate, balsamic notes (eucalyptus)
vigorous soft, full-bodied, fresh, elegant, silky tannins, long, lingering finish
production area hills of Salerno Baronissi locality Nocelleto
altitude 250 m above sea level
north-south exposure
type of soil loamy clay of volcanic origin
espalier training system with guyot pruning
density of vines 3,000 per hectare
pruning, tying, thinning and harvesting by hand
average plant age 12 years
yield 60 hl/ha
vinification selection of the best grapes, fermentation in steel tanks with long maceration on the skins, malolactic fermentation in oak barriques
ageing in oak barriques for 18 months and in bottles for 6 months
alcohol 14 % vol
serving temperature 18 °C
pairings hors d'oeuvres with cured meats, lasagne, medium-structured first courses, risottos, roasts, boiled meats, grilled meats, mature and blue cheeses
clear, bright, deep ruby
intense, complex, fine, small red fruits (cherry), berries (blackberry, raspberry, cassis), floral notes of violet, leather
soft, fresh, full, intense aftertaste, persistent
