Grape variety: Aglianico di Taurasi

Production technique:
MUST is obtained by cooking fresh grape must. After a short cold sedimentation of the must, it is cooked slowly (usually 6/8 hours) to obtain at the end of cooking a reduction of the initial product of about a quarter. Ideal for desserts, sorbets and granitas. Excellent in combination with cheeses, meats and traditional local dishes.