since 1900
Our winery
The vineyards of Adelina Molettieri cover approximately 4 hectares and are planted on the hillside of “Contrada Chianzano” (a little district in Irpinia territory). The exposure and composition of the soil are crucial for a correct and healthy maturation of the grapes.
Adelina Molettieri’s winemaker family replanted historical paternal grapes grafting wine variety, which endure undamaged to phylloxera in the early 1900.
The real intention of Adelina’s wine passionate family is to preserve the vineyards traditional farming and grapes harvest; in fact, they still hand over an ancient farming system called “Tennecchia”.
IRPINIA AGLIANICO DOC/DOP
AREA OF PRODUCTION: MONTEMARANO (IRPINIA)
GRAPES VARIETY: AGLIANICO 100%
COLOUR: RED RUBY
LENGHT OF FERMENTATION: 20 DAYS IN STEEL VATS
AGEING: 16/18 MONTHS IN OAK BARREL (35HL), 12 MONTHS IN STEEL VATS
BOTTLE AGEING: 10/12 MONTHS
HARVEST: LATE NOVEMBER
CULTIVATION TECHNIQUE: GUYOT AND SPURRED CORDON
TONNES OF GRAPE PER HECTARE: 60/70 Q/HA
PERFUME/NOSE: INTESE SOUL CHERRY, WILD-BERRY AND PLUM AROMA, BALANCED WITH SPICY TONES.
TASTE: DRY, WARM WITH AN ELEGANT BODY. TANNINS ARE PERSINTENT AND REFINED
IDEAL PAIRING: SERVE WITH RED MEAT AND CHEESE
SERVING TEMPERATURE: 18°C
ORGANIC CAMPANIA AGLIANICO IGP/IGT
AREA OF PRODUCTION: MONTEMARANO (IRPINIA)
GRAPES VARIETY: AGLIANICO 100%
COLOUR: PURPLE RED
FERMENTATION: IN TEMPERATURE-CONTROLLED STAINLESS-STEEL TANKS (ABOUT 10 DAYS)
AGEING: STAINLESS-STEEL TANKS FOR 10/12 MONTHS
REFINEMENT: IN BOTTLE 4/6 MONTHS
HARVEST: END OF OCTOBER
TRELLISING SYSTEM: GUYOT
HECTARE YEALD: 70/80 Q/HA
TASTING NOTES: AROMAS OF CHERRIES AND WILD BERRIES. SPICY NOTES. DRY, WARM, FULL AND BALANCED BODY.
FOOD PAIRING: IDEAL WITH RED MEATS, AGED CHEESES
SUGGESTED SERVING TEMPERATURE: 18°C
TAURASI DOCG/DOP
AREA OF PRODUCTION: MONTEMARANO (IRPINIA)
GRAPE: AGLIANICO 100%
COLOUR: RED RUBY
LENGHT OF FERMENTATION: 24 DAYS IN STEEL VATS
AGEING: 22 MONTHS IN OAK BARREL (35HL), 6 MONTHS IN BARRIQUES, 14 MONTHS IN STEEL VATS
BOTTLE AGEING: 14/16 MONTHS
HARVEST: LATE NOVEMBER
CULTIVATION TECHNIQUE: SPURRED CORDON
TONNES OF GRAPE PER HECTARE: 50/60 Q/HA
PARFUME/NOSE: INTESE SOUL CHERRY, WILD-BERRY AND PLUM AROMA, BALANCED WITH SPICY TONES.
TASTE: DRY, WARM WITH AN ELEGANT BODY. TANNINS ARE PERSINTENT AND REFINED
IDEAL PAIRING: Serve with red meat and cheese
SERVING TEMPERATURE: 18°C
ORGANIC IRPINIA ROSATO DOP
CLASSIFICATION: ORGANIC IRPINIA ROSATO DOP
GRAPE: AGLIANICO 100%
COLOUR: DEEP PINK
FERMENTATION: 4/6 HOURS MACERATION ON THE SKINS AT CONTROLLED-TEMPERATURE (24°/25°C). FERMENTATION IN STAINLESS-STEEL TANKS.
AGEING: STAINLESS-STEEL TANKS 5 MONTHS
REFINEMENT: IN BOTTLE 2/3 MONTHS
HARVEST: SECOND WEEK OF OCTOBER
TRELLISING SYSTEM: GUYOT
HECTARE YEALD: 70/80 Q/HA
TASTING NOTES: AROMAS OF RED FRUITS (RASPBERRY, REDCURRANT), FLORAL NOTES OF ROSE. FRESH, LIVELY IT PRESENTS A LONG AND FRUITY FINISH. DRY, WARM, FULL AND BALANCED BODY
FOOD PAIRING: SEAFOOD HORS D'OEUVRES, POULTRY, COLD CUTS, PASTA DISHES
SUGGESTED SERVING TEMPERATURE: 10°/12° C
C.da Chianzano, 34/A
83040 Montemarano (Av)
Italy
Phone +39 329 4378168
+39 327 3412004