Cantina di Solopaca
"Origini" Solopaca Classico Rosso Sanno
Farming of the grapes
This wine i smade from a combination of Sangiovese and Aglianico grapes grown in limestone-daysoils at an altitude of 200·350m.a.s.I. in a limited area of the town of Solopaca at the foot of the Regional Park Tabumo-Camposauro. An espalier farming system is employed giving a yield of 100 qq/ha from vines with anaverage age of 20 years.The harvest takes place in the month of October.
Vinification
The grapes are harvested by hand and conferred to winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must for about 20 days; fermentation takes place in stainless steel tanks at controlled temperature. The product is then aged in large oak casks for at least 18 months. The aging process then continues in the bottle.
Features & Combinations
The Solopaca Classico is a wine of great Solopaca winemaking tradition that is well rooted in history. This wine has a ruby red color and noble aromas of ripe red fruits and berries. Aging in the barrel makes it very gentle on the palate with balanced tannins. It goes well with traditional dishes and red meat.
Carrese Aglianico Sannio
Farming of the grapes
This wine is obtained by a careful selection of Aglianico grapes grown in hilly terrain, limestone-clay soil at an altitude of 200·350 m.a.s.l. located on the slopes of the Regional Park Tabumo-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of 20 years.The harvest takes place during the month of October.
Vinification
The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must for about 20 days; fermentation takes place in stainless steel tanks at a controlled temperature. The wine is aged in large Slavonian oak barrels and then in tonneau for aperiod of 24 months; it is then bottled for further aging.
Features & Combinations
The color is an intense ruby red, the aroma is complex with pleasant hints of ripe red fruit and jam with hints of spice. The taste is fascinating, complex with good aftertaste, pleasantly tannic. Ideal for pairing with red meats and game.
Identitas Falanghina del Sannio
Farming of the grapes
This wine is made from grapes grown in limestone-clay soils at an altitude of 150· 350 m.a.s.I. located on the slopes of the Regional Park of Taburno-Camposauro. A guyot farming system is employed giving a yield of 90 qq/ha from vines with an average ageof 15 years. The harvest takes place in the second half of September.
Vinification
The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing, using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 20 days a ta controlled temperature. A period of aging with batonnage follows.
Features & Combinations
The color is straw yellow; it has a rich aroma with hints of tropical fruit and characteristic floral perfumes. The taste is fresh, dry and welI-balanced. Excellent pairing with appetizers and fish dishes, pasta and white meats, grilled fish and vegetables, cheese, etc.
Greco Sannio
Farming of the grapes
This wine is made from grapes grown in limestone-clay soils at an altitude of 150· 350 m.a.s.I. located on the slopes of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of between 5 and 15 years. The harvest takes place in the second half of September.
Vinification
The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The wine is made using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 15 days at a controlled temperature. The product is bottled during the month of March.
Features & Combinations
The Greco grape is one of the oldest and most typical varieties of the Italian region of Campania. This wine has a straw yellow colour, fruity and floral aroma, dry and balanced flavor. It goes well with appetizers and fish starter courses, white meat and pasta.
Fiano Sannio
Farming of the grapes
This wine is made from grapes grown in limestone-clay soils at an altitude of 150· 350 m.a.s.I. located on the slopes of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 80 qq/ha from vines with an average age of between 5 and 15 years. The harvest takes place in the second half of September.
Vinification
Thegrapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing of the grapes. The wine is made using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 15 days at a controlled temperature. The product is bottled during the month of March.
Features & Combinations
The Fiano grape is one of the oldest and most typical varieties of the Italian region of Campania. This wine has a straw yellow color, with fruity, floral fragrances and hints of wild grass. The taste is dry and balanced. It goes well with appetizers and fish starter courses, white meat and pasta.
Rosso Sannio
Farming of the grapes
This wine is made from a combination of Sangiovese, Aglianico and other autocthonous grapes grown in limestone-day soils at an altitude of 200 ·350 m.a.s.I. in a limited area of the town of Solopaca at the foot of the Regional Park Taburno-Camposauro. An espalier farming system is employed giving a yield of 100 qq/ha from vines with an average age of 20 years. The harvest takes place in the month of October.
Vinification
The grapes are harvested by hand and conferred to winery; there follows the de-stemming and soft pressing of the grapes. The vinification is carried out by maceration with the skins which are continuously re-submerged into the must for about 20 days, followed by fermentation in stainless steel at a controlled temperature. The product is then aged in large oak casks for at least 12 months. The aging process then continues in thebottle.
Features & Combinations
The Rosso Superiore is a wine of great Solopaca wine making tradition that is well rooted in history. This wine has a ruby red color and noble aromas of ripe red fruits and berries.Aging in the barrel makes it very gentle on the palate with balanced tannins. It goes well with traditional dishes and red meat.
Bianco Sannio
Farming of the grapes
This wine is made from grapes grown in limestone-clay soils at an altitude of 150· 350 m.a.s.I. located on the slopes of the Regional Park of Taburno-Camposauro. A guyot farming system is employed giving a yield of 120 qq/ha from vines with an average age of 15 years. The harvest takes place in the second half of September.
Vinification
The grapes are harvested by hand and conferred to the winery; there follows the de-stemming and soft pressing, using the technique of cryo-maceration with fermentation taking place in stainless steel tanks for about 20 days at a controlled temperature. A period of aging with batonnage follows.
Features & Combinations
The color is straw yellow; it has a rich aroma with hints of tropical fruit and characteristic floral perfumes. The taste is fresh, dry and welI-balanced. Excellent pairing with appetizers and fish dishes, pasta and white meats, grilled fish and vegetables, cheese, etc.
ORO Falanghina del Sannio
Farming of the grapes
Obtained from grapes grown in Calcareous-clay soils at an altitude between 150 and 350 ms.l.m. located on the slopes of the Taburno-Camposauro Regional Park. The breeding system is espalier with ayield of 90q.li/Ha and average age between 5 and 15years. The harvest takes place from the middle of August, from selected vineyards.
Vinification
The grapes are harvested by hand and transferred to the company in boxes; it follows the soft pressing of the whole grapes. It follows fermentation in stainless steel for about 15-20 days in the cold,and a refinement on the fine lees. Th ebase wine obtained is refermented in an autoclave,according to the Martinotti method, where it is refined for over 6 months.
Features & Combinations
It has a straw·yellow color, a persistent very fine-grained perlage. On the nose it is full of hints of white flowers, bread crust and madorle. The taste is fresh, dry and harmonious with a good persistence. Excellent pairing with buffalo mozzarella, appetizers and first courses of raw and cooked fish, grilled fish and vegetables.
Intenso 05 Moscato Dolce
Farming of the grapes
Obtained from grapes grown in calcareous-clay soils at an altitude between 150 and 350 ms.l.m. located on the slopes of the Taburno·Camposauro Regional Park. The breeding system is espalier with a yield of 90q.li/Ha and average age between 5 and 15 years. The harvest takes place from the middle of August, from selected vineyards.
Vinification
The grapes are harvested by hand and transferred to the company in boxes; it follows the soft pressing of the whole grapes. The must obtained is autoclaved and partially fermented, according to the Martinotti method, until reaching the gradation of 5.5% Vol.
Features & Combinations
It has a typical and intense scent of muscat white peach, honey and rose. The taste is sweet and aromatic. It is distinguished by its low alcohol content with a sugar content of about 60g/l. It should be drunk cold uncorking the bottle only when settled, it is ideal as a dessert wine, but also as an aperitif in combination with marmalades and blue cheeses.
Bubli Spumante Extra Dry
Farming of the grapes
Obtained from grapes grown in calcareous-clay soils at an altitude between 150 and 350 ms.l.m. located on the slopes of the Taburno·Camposauro Regional Park. The breeding system is espalier with a yield of 90q.li/Ha and average age between 5 and 15 years. The harvest takes place from the middle of August, from selected vineyards.
Vinification
The grapes are harvested by hand and transferred to the company in boxes; it follows the soft pressing of the whole grapes. The must obtained is autoclaved and partially fermented, according to the Martinotti method, until reaching the gradation of 5.5% Vol.
Features & Combinations
It has a typical and intense scent of muscat white peach, honey and rose. The taste is sweet and aromatic. It is distinguished by its low alcohol content with a sugar content of about 60g/l. It should be drunk cold uncorking the bottle only when settled, it is ideal as a dessert wine, but also as an aperitif in combination with marmalades and blue cheeses.
