CENITO Doc Cilento Aglianico grape variety Bottles produced 4,000 of 750ml 100 Magnum of 1,500ml Vineyard surface area 1.5 ha Training method and density Espalier with Guyot pruning, 5,000 p.te/ha Yield 50 quintals/ha 1.0 kg per plant Harvest 2nd or 3rd decade of October Vinification Destemming, pressing and maceration for 10-15 days in stainless steel fermenters Fermentation temperature 25°c Aging in new and first passage oak barriques for 18 months Alcohol 14% vol. Tasting notes Intense ruby ​​red color. Smell of currants, blackberries and cocoa. Dense taste with soft tannic structure and long finish with hints of spices, toasted hazelnut and liquorice.