Feudi di San Gregorio’s Rubrato Aglianico is grown between 1,000 – 1,600 ft above sea level in deep soil originally from ash and fallen pumice. Balanced with a finish that is reminiscent of fresh fruit, ending with a delicate balsamic note. It pairs well with roasted red and white meats, eggplant parmigiana and aged cheeses.
Grapes are hand-harvested during the last two weeks of October. After de-stemming and pressing, maceration and fermentation takes place in stainless steel vats for 10 days at a temperature of 79?F. Malolactic fermentation takes place in wood.