Conviviali

The Araldica group of companies is a major force in wine growing, production and distribution based in the Piemonte region of northwest Italy. Thanks to the combination of a modern attitude towards production and marketing with a commitment to producing wines that are identifiably Piemontese, the group enjoys ever-growing international success. Araldica's Managing Director, eonologist Claudio Manera, is adamant that investment in the vineyards, as much as in other areas of the business, is vital to maintain the quality of the product. He believes that effective management can preserve that most important concern for the customer - value for money: "Our intention has never been to follow an idle dream of making a great wine that is then impossible to find or difficult to afford. Our broader ambition has been to provide a range that is both understandable and accessible. Quite simply, wine for drinking and enjoying." 

Download Shelf Talker

Decanter: Commended

Decanter: Bronze medal
Ripe, plum cherries, blackberries. Light and lively.

Download Spec Sheet

Winemaking, Vineyards & Growing Season:
100% Aglianico. Produced from the local Aglianico variety cultivated in the Beneventano region of Campania, northeast of Naples. Grapes were sourced from selected 30 to 50 year old hillside vineyards on the volcanic slopes of Monte Taburno and harvested in the second week of October. The warm, dry 2003 vintage provided ideal growing conditions for this variety, producing wines of great extract, structure and balance. Fermentation took place in small tanks with daily pumping over and delestage and extended skin contact of 25 days. After malolactic fermentation the wine was aged for 18 months in a combination of French oak barriques and large Slavonian oak casks and a further 6 months in bottle before release.

Download Spec Sheet

Winemaking, Vineyards & Growing Season:
The fruit was hand harvested from 10th to 15th October. Fermented in stainless steel tanks at 25-30°C, using BDX yeast. Pressed when dry and racked to stainless steel tanks for malolactic fermentation. 1/3 of the clear wine was then racked to French oak barrels and rest to large traditional oak vats for 12 months maturation. These two components were then blended and bottled.