Azienda Agricola Guerritore
PASSION
AND
ART
OUR WINES

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.

Azienda Agricola Guerritore

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.

Azienda Agricola Guerritore

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.

Azienda Agricola Guerritore
Azienda Agricola Guerritore

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.

Azienda Agricola Guerritore
ACQUAMELA
IGT COLLI DI SALERNO FIANO
Azienda Agricola Guerritore
grapes fiano 100%
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

TO THE VIEW
limpid, luminous, straw yellow

TO THE NOSE
intense, complex, fine, peach, pear, lemon peel, thyme, honey, almond

PALATE
elegant, soft, enveloping, fresh, intense, savoury on the palate. Citrus and floral aftertaste
Azienda Agricola Guerritore
FUSARA
IGT COLLI DI SALERNO AGLIANICO
Azienda Agricola Guerritore
grapes 100% Aglianico
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

TO THE VIEW
clear, bright, dark ruby red

TO THE NOSE
intense, complex, fine, berries (blackberry, cassis), liquorice, cherry, chocolate, balsamic notes (eucalyptus)

PALATE
vigorous soft, full-bodied, fresh, elegant, silky tannins, long, lingering finish
Azienda Agricola Guerritore
CARITI
IGT COLLI DI SALERNO ROSSO DA UVE MERLOT
Azienda Agricola Guerritore
grapes 100% merlot
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

TO THE VIEW
clear, bright, deep ruby

TO THE NOSE
intense, complex, fine, small red fruits (cherry), berries (blackberry, raspberry, cassis), floral notes of violet, leather

PALATE
soft, fresh, full, intense aftertaste, persistent
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