Penisola Sorrentina Gragnano, Iovine
60% Piedirosso, 30% Aglianico & 10% Sciascinoso. Piedirosso (a.k.a. Palombina), a specialty of Campania, forms the base of the cuvee and adds ripe fruit characteristics as well as lively acidity. The name ‘piedirosso’ (red feet) reflects the bottom of the vine, which is red, similar to the red feet of a pigeon. Aglianico adds depth and savory notes, while Sciascinoso (Piedirosso’s counterpart in the red wines of neighboring Lacryma Christi) adds vibrant color and freshness. The base wine is vinified in temperature-controlled stainless steel and then in a process similar to Prosecco and Lambrusco, the wine goes through a long secondary fermentation in autoclave.
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