The “Cupersito” is a strongly territorial Aglianico del Cilento with a full-bodied and intense profile. Territorial in nature, son of an area with a Mediterranean climate, directly influenced by the proximity of the sea. A solar and intense wine, son of a harsh and generous land.
Base, Rosso
Aglianico Cilento Cupersito
The “Cupersito” is a strongly territorial Aglianico del Cilento with a full-bodied and intense profile. Territorial in nature, son of an area with a Mediterranean climate, directly influenced by the proximity of the sea. A solar and intense wine, son of a harsh and generous land.
$99.00
Days
Hours
Minutes
Seconds
| Region | Campania |
|---|---|
| Winery | Casebianche |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 14.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Food Pairing | Aged Cheeses, Grilled Meat, Meat Sauces, Meat Stew, Roasted Meat |
| Production Philosophy | Artisanal, Indigenous Yeasts, Organic |
More About this Wine
| Region | Campania |
|---|---|
| Winery | Casebianche |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 14.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Food Pairing | Aged Cheeses, Grilled Meat, Meat Sauces, Meat Stew, Roasted Meat |
| Production Philosophy | Artisanal, Indigenous Yeasts, Organic |
When To Drink
Perfect wine to drink immediately, but can evolve well if left to rest in the cellar. We advise you to let the wine ‘breathe’ at least 15-30 minutes before serving.
Tasting Notes
Concentrated ruby ​​red with
Fruity suggestions of cherry, black cherry, black currant, floral notes of violets and peony, Mediterranean sensations, hints of scorched earth, spices and balsamic notes
Soft, full-bodied, structured and persistent.
Vinification and Refinement
Spontaneous alcoholic fermentation with indigenous yeasts in steel with maceration on the skins for 15 days. 12 months in oak barrels of different capacities.
Vineyard
Cilento zone, near the sea.
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