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Information:

Radici, produced for the first time in 1986, is the result of long and careful research regarding exposure, chemical-physical composition and position of the soil. The greater strength, the dense structure, the aromatic finesse represent the most evident characteristics of this prestigious interpreter of Irpinian viticulture.

The upper part of the Montemarano vineyard with a south-east exposure and a clayey-limestone soil with a strong presence of skeleton. The altitude is approximately 550 m. above sea level, the training system is espalier with spurred cordon pruning with a planting density of 3,500 stumps/ha and a yield of approximately 45 q/ha and approximately 1.3 kg/strain.

Winemaking:

Classic red vinification, long maceration with the skins (about 25 days) at a controlled temperature (22°C - 24°C). Aging in French oak barriques and Slavonian oak barrels for a period of approximately 30 months and at least 40 months of aging in the bottle.

Description:

Nose: It offers a broad, complex, intense and particularly fine bouquet with characters reminiscent of tobacco, spices, cherry, berries, plum and balsamic notes.

Taste: Enveloping and elegant in the mouth. Plum aroma, bitter cherry, strawberry jam, black pepper and liquorice.