Aglianico del Cilento "Poggio delle Noci" Rossella Cicalese

Poggio delle Noci is more than a wine, it is a celebration of the senses, a hymn to the land that nourishes it and the passion that springs from it. Its name is a tribute to its origins, a sun-drenched hillock that rises majestically in the Noce Alta hamlet of Perdifumo. This enchanting place is a tourist destination renowned not only for its gastronomy and the warmth of its people, but also for the panoramic view of the Cilento mountains and the sea of Castellabate. The soil is a unique combination of sand and skeleton, enriched with micro- and macroelements thanks to the green manure, planted every year with a carefully dosed mixture of leguminous and gramineous plants. The vines, trained according to the Guyot method, are the result of an artisan commitment to preserving the authenticity of the terroir. The winemaking process is a meticulous ritual. The grapes are hand-selected, destemmed and fermented in stainless steel tanks. The fermentation is entrusted to indigenous yeasts, at controlled temperatures between 25° and 28°, on the skins for eight days. For this 100% Aglianico, we prefer to carry out the malolactic fermentation in steel, which gives depth and complexity. A year's rest in 500-litre oak barrels (tonneaux) gives the wine a robust structure. The result is a deep ruby red colour that tends towards garnet, anticipating the sensory experience. The alcoholic ether envelops the palate, revealing hints of ripe fruit, including cherry, blackcurrant, cassis, ripe raspberry, liquorice, coffee and pepper. The full, enveloping entry is matched by soft tannins that provide a sensation of freshness that extends into a balsamic finish, with the triumphant return of the fruity notes. Poggio delle Noci is the ideal companion for the most demanding palates. Serve with selected cured meats, a juicy steak or a rich lasagne.