Il Rogito

Grape variety: I.G.T grapes from the Basilicata region.
Grape harvest: first ten days of October.
Vinification: in stainless steel containers with a two-day maceration. Malolactic fermentation in stainless steel containers.
Maturation: in French oak barrels or tonneaux (already used in
several passages) in tuff caves.
Organoleptic test:
• Colour: intense cherry red.
• Nose: red cherries (cherry, raspberry, blackberry, blueberry, and pomegranate), rose, violet, cyclamen e vanilla.
• Palate: soft entry, fresh, savoury with a cherry, raspberry, and pomegranate finish.

Pairings: meat and grilled fish, medium-aged cheeses, soups, and pizza.
Service temperature: 12-16°C, to be served chilled or at room temperature depending on the meal.
Bottle size: 75 cl.

There has been much evidence of the fact that the aglianico was appreciated also in its “light” version. Andrea Bacci, in his “Natural History of the Wines” (1596), regarding the aglianico, talks about “not so black grapes...and juice of medium consistency”. Lancerio (historian and geographer of the XVI century, bottler of Pope Paolo III
Farnese and wine taster), speaking about the aglianico says “These wines have an intense colour, and they are better and mellower than light ones...I used to drink those wines with extreme pleasure, and they were called the wine for the older, considering its fullness”. Aglianico is a versatile grape variety that is suitable for diverse processes of production. The Rose version of the aglianico grape is a different interpretation of these grapes
and it’s to be considered an extremely interesting wine and peculiar because of its character.