Original price was: £11.25.£10.99Current price is: £10.99.
Phenomenal intensity, complexity, length and just damned tasty. Great quality, tiny, family producer near Naples.
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Phenomenal intensity, complexity, length and just damned tasty. Great quality, tiny, family producer near Naples.
| GRAPE | Aglianico | CLOSURE | Cork |
| REGION | Campania | VEGETARIAN | |
| VINTAGE | 2023 | VEGAN | |
| ABV | 13.5% | ORGANIC | No |
DRY |________*________|________|________| SWEET
LIGHT |________|_______|_______*________| FULL BODIED
NO OAK *________|________|_______|________| OAKY
| Terre di Valter | The name given to the company is a dedication to Valter Landi, who passed away in 2003, who with great determination and passion created a company destined to last over time from scratch, starting with the purchase of land in the hilly, clayey-limestone area. of the municipality of Torre Le Nocelle (AV) . It was then the perseverance and foresight of Valter's son, a young agronomist, Roberto Landi , which allowed him to continue his father's work, giving rise to a real production of wines from 2008 onwards and the young economist sister Emanuela Landi. The company produces both red and white wines. The red wines are prepared and designed starting from the vineyards: the quality of a wine, in fact, is not obtained only in the cellar but above all from the processing related to the vineyard. Having grapes from a great vine such as Aglianico as a raw material was certainly a great advantage and a guarantee of quality for the company's wines. |
|---|---|
| Production | SOIL : deep with a sandy loam texture, of mainly volcanic origin and with traces of limestone on the whole profile TRAINING SYSTEM : espalier training with spurred cordon pruning VINEYARD : Torre le Nocelle (AV) EXPOSURE : south-east ALTITUDE : 400 m asl PLANT DENSITY : 4000 plants per hectare AGE OF THE VINE : about 12 years HARVEST PERIOD : late October, early November, selection in the vineyard, hand-picked YIELD PER HECTARE : 100 quintals / ha VINIFICATION : maceration for about 10 days, fermentation partially carried out with autochthonous yeast starter, malolactic carried out completely AGING : in the bottle for at least 1 month |
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