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Vines Aglianico ( %)

Color: Dark ruby ​​red with garnet reflections.
Smell: The nose is intense and complex with notes of cherry and plum accompanied by notes of tobacco, black pepper, licorice and hints of mint and incense.
Taste: On the palate it is enveloping, structured, rightly tannic but with good softness and long persistence.
Food pairing: Perfect for first courses with meat sauces, second courses based on red meats and game, meats with sauce, aged cheeses and intense cold cuts.

"Fren" as a soul, from ancient Greek, expresses in the name the essence of the old Aglianico vines cultivated to "sit".

Breeding system: Starseta (Avellinese Rays).
Vineyard age: 70 years.
Yield: 40 q.li/ha.
Defense: Integrated fight.
Harvest: Manual in small 15kg crates, between late October and early November.
Vinification: 20 days in steel tanks.
Aging: 24 months in 30hl oak wood, 12 months in steel and bottle.
Soil: Clayey-calcareous with the presence of pyroplastic deposits.
Altitude: 530 m a.s.l.

Stefania Barbot

The family business originates in Paternopoli, a small village dating back to pre-Roman times, nestled on the gentle and green hills of the southern Apennines at over 400m above sea level. within the "Taurasi" DOCG. In the three hectares of pre-phylloxera vineyards conducted in a bio-sustainable regime, the Company produces, with manual harvest, Aglianico and Fiano-based wines. The clayey limestone soil, the strong excursions between day and night, the hills covered with old vines and new plants, the perfect balance between climate, grape variety and soil, represent the ideal setting for our vineyards. The vineyards, located between 450 and 530 meters above sea level, with some of the plants over 70 years old, are the main pieces of a corporate mosaic that favors quality over quantity while respecting the environment. Careful management in the field, with severe winter pruning, topping, leaf removal and thinning, allows for healthy and ripe purple clusters to be harvested between the end of October and the beginning of November. The magic of the harvest, carried out by hand and selecting the best grapes, allows you to bring the soul of the wine to the cellar.

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