since 1900

Our winery

The vineyards of Adelina Molettieri cover approximately 4 hectares and are planted on the hillside of “Contrada Chianzano” (a little district in Irpinia territory).  The exposure and composition of the soil are crucial for a correct and healthy maturation of the grapes.

Adelina Molettieri’s winemaker family replanted historical paternal grapes grafting wine variety, which endure undamaged to phylloxera in the early 1900.

The real intention of Adelina’s wine passionate family is to preserve the vineyards traditional farming and grapes harvest; in fact, they still hand over an ancient farming system called “Tennecchia”.

 

 

IRPINIA AGLIANICO DOC/DOP


AREA OF PRODUCTION: MONTEMARANO (IRPINIA)

GRAPES VARIETY: AGLIANICO 100%

COLOUR: RED RUBY

LENGHT OF FERMENTATION: 20 DAYS  IN STEEL VATS

AGEING: 16/18 MONTHS IN OAK BARREL (35HL), 12 MONTHS IN STEEL VATS

BOTTLE AGEING: 10/12 MONTHS

HARVEST: LATE NOVEMBER

CULTIVATION TECHNIQUE: GUYOT AND SPURRED CORDON

TONNES OF GRAPE PER HECTARE: 60/70 Q/HA

PERFUME/NOSE: INTESE  SOUL CHERRY, WILD-BERRY AND PLUM AROMA, BALANCED WITH SPICY TONES.

TASTE: DRY, WARM WITH AN ELEGANT BODY. TANNINS ARE PERSINTENT AND REFINED

IDEAL PAIRING: SERVE WITH RED MEAT AND CHEESE

SERVING TEMPERATURE: 18°C

ORGANIC CAMPANIA AGLIANICO IGP/IGT


AREA OF PRODUCTION: MONTEMARANO (IRPINIA)

GRAPES VARIETY: AGLIANICO 100%

COLOUR: PURPLE RED

FERMENTATION: IN TEMPERATURE-CONTROLLED STAINLESS-STEEL TANKS (ABOUT 10 DAYS)

AGEING: STAINLESS-STEEL TANKS FOR 10/12 MONTHS

REFINEMENT: IN BOTTLE 4/6 MONTHS

HARVEST: END OF OCTOBER

TRELLISING SYSTEM: GUYOT

HECTARE YEALD: 70/80 Q/HA

TASTING NOTES: AROMAS OF CHERRIES AND WILD BERRIES. SPICY NOTES. DRY, WARM, FULL AND BALANCED BODY.

FOOD PAIRING: IDEAL WITH RED MEATS, AGED CHEESES

SUGGESTED SERVING TEMPERATURE: 18°C

TAURASI DOCG/DOP


AREA OF PRODUCTION: MONTEMARANO (IRPINIA)

GRAPE: AGLIANICO 100%

COLOUR: RED RUBY

LENGHT OF FERMENTATION: 24 DAYS  IN STEEL VATS

AGEING: 22 MONTHS IN OAK BARREL (35HL), 6 MONTHS IN BARRIQUES,  14 MONTHS IN STEEL VATS

BOTTLE AGEING: 14/16 MONTHS

HARVEST: LATE NOVEMBER

CULTIVATION TECHNIQUE: SPURRED CORDON

TONNES OF GRAPE PER HECTARE: 50/60 Q/HA

PARFUME/NOSE: INTESE  SOUL CHERRY, WILD-BERRY AND PLUM AROMA, BALANCED WITH SPICY TONES.

TASTE: DRY, WARM WITH AN ELEGANT BODY. TANNINS ARE PERSINTENT AND REFINED

IDEAL PAIRING: Serve with red meat and cheese

SERVING TEMPERATURE: 18°C

ORGANIC IRPINIA ROSATO DOP


CLASSIFICATION: ORGANIC IRPINIA ROSATO DOP

GRAPE: AGLIANICO 100%

COLOUR: DEEP PINK

FERMENTATION: 4/6 HOURS MACERATION ON THE SKINS AT CONTROLLED-TEMPERATURE (24°/25°C). FERMENTATION IN STAINLESS-STEEL TANKS.

AGEING: STAINLESS-STEEL TANKS 5 MONTHS

REFINEMENT: IN BOTTLE 2/3 MONTHS

HARVEST: SECOND WEEK OF OCTOBER

TRELLISING SYSTEM: GUYOT

HECTARE YEALD: 70/80 Q/HA

TASTING NOTES: AROMAS OF RED FRUITS (RASPBERRY, REDCURRANT), FLORAL NOTES OF ROSE. FRESH, LIVELY IT PRESENTS A LONG AND FRUITY FINISH. DRY, WARM, FULL AND BALANCED BODY

FOOD PAIRING: SEAFOOD HORS D'OEUVRES, POULTRY, COLD CUTS, PASTA DISHES

SUGGESTED SERVING TEMPERATURE: 10°/12° C

C.da Chianzano, 34/A

83040 Montemarano (Av)

Italy

Phone +39 329 4378168

+39 327 3412004

info@adelinamolettieri.it