Pork belly, Taburno potato mousse and Piedirosso jelly.
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Piedirosso DOC Sannio
Grapes: Piedirosso 100%
Production area: lands falling within the Sannio DOC production area
Exposure and altimetry: hilly terrain at 350 metres above sea level facing south-east
Type of soil: calcareous clay marl
Breeding system: espalier with Guyot pruning
Plant density: 4500 vines per hectare
Harvest time: first ten days of October, manual harvest in small containers
Winemaking technique: The grapes, harvested when fully ripe, are destemmed and pressed and fermented with a 30-day maceration. This is followed by malolactic fermentation and maturation in wood.
Organoleptic characteristics: The color is intense red, the aroma fruity. On the palate, it has a good concentration and an aromatic freshness of fruit and oriental spices.
The whites of Taburno
The whites of Taburno
