Falerno del Massico

Denominazione d'Origine Controllata

The Falerno del Massico is a DOC wine whose production is allowed in the northern part of the province of Caserta, called ager falernus, territory in the province of Caserta corresponding to the current municipalities of Mondragone, Falciano del Massico, Carinola, Sessa Aurunca and Cellole.

As for its elder brother Rampaniuci, our Falerno del Massico is obtained from the vinification of the Aglianico, Piedirosso and Primitivo grapes harvested in our vineyards. The result is a wine with a ruby color and an intense and characteristic aroma, with hints of black fruit.

Ideal with a juicy black little pork fillet accompanied by "porcini" mushrooms.


[Click here for the complete technical sheet]

grapes

Aglianico 80%, Piedirosso 20%

must-to-fruit ratio

70-80 ql. per hectare with thinning grape

vinification technique

After soft pressing and destemming, must is left to fermentation between 50 to 60 days in stainless steel tanks at controlled temperature. Grapes are manufactured first in stainless steel for 4 mounths, then the wine starts its ageing process for 12 months in oak (barrels of 500 and 750 lt. with different toast and origin), then it continues in bottle for 12 more months before being marketed.

harvest time

First 10 days of October to phenolic ripeness.
Grapes are hand-picked upon the phenolic maturation and placed in perforated cases

serving temperature

16 - 18° C
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Rampaniuci

Falerno del Massico / Denominazione di Origine Controllata

In Rampaniuci is preserved and emphasizes the structure of Aglianico, maintain its elegance and recognizability, leaving its union with Piedirosso and Primitivo territorially signs a wine that to its territory, the ager falernus, is inextricably linked by centuries.

The result is a Falerno intense ruby red eye, tending to garnet, with a characteristic and intense nose, with hints of strawberry, red currant, blackberry, lavender and licorice. The mouth is rich in freshness and uvosity, surrounded by a long and consistent tannin.

A concrete wine that goes well with pasta with robust sauce, red meats and game, medium and long-aged cheeses.


[Click here for the complete technical sheet]

grapes

Aglianico 70%, Piedirosso 20%, Primitivo 10%

must-to-fruit ratio

50-60 ql. per hectare with thinning grape

vinification technique

After a rasping press, the must is left to fermentation between 50 to 60 days in stainless steel tanks at controlled temperature. After 4 months in stainless steel, the wine continues its ageing process for 12 months in French oak (both barriques of 200 lt. and tonneau of 750 lt., with different toasts).
The last passage will be in bottles for 12 months before being marketed.

harvest period

First decade of October.

serving temperature

16 - 18° C
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