Falerno del Massico and Rampaniuci - Viticoltori Migliozzi

Falerno del Massico

Denominazione d'Origine Controllata

Falerno del Massico is a DOC wine whose production is permitted in the northern part of the province of Caserta, known as the ager falernus, an area corresponding to the present-day municipalities of Mondragone, Falciano del Massico, Carinola, Sessa Aurunca and Cellole.

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

Pairing: ideal with a juicy fillet of black pork served with porcini mushrooms.

Technical sheet

Grapes: Aglianico 80%, Piedirosso 20%

Yield: 70-80 quintals per hectare, with grape thinning

Vinification: fermentation in stainless steel for 50-60 days; ageing in wood (500-750 litre casks) for 12 months, then 12 months in bottle

Harvest: first ten days of October, at phenolic ripeness

Serving temperature: 16-18°C

Rampaniuci

Falerno del Massico - Denominazione di Origine Controllata

Rampaniuci preserves and enhances the structure of Aglianico, maintaining its elegance and recognisability, while its blend with Piedirosso and Primitivo marks it as a wine inextricably linked for centuries to its territory, the ager falernus.

The result is a Falerno of an intense ruby-red colour tending to garnet, with a characteristic, intense nose and hints of strawberry, redcurrant, blackberry, lavender and liquorice. On the palate it is rich in freshness and fruitiness, framed by a long, consistent tannin.

Pairing: a substantial wine that goes well with pasta in robust sauces, red meats and game, and medium- and long-aged cheeses.

Technical sheet

Grapes: Aglianico 70%, Piedirosso 20%, Primitivo 10%
Yield: 50-60 quintals per hectare, with grape thinning
Vinification: fermentation in stainless steel for 40-60 days; ageing in oak casks (750-2000 litres) for 12 months, then 12 months in bottle
Harvest: first ten days of October
Serving temperature: 16-18°C

Download the technical sheet (PDF)

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