
Aglianico del Beneventano
Cantina Tombacco 1919 · I.G.T. del Beneventano
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Cantina Tombacco 1919 · Rosso I.G.T. Puglia
Deep ruby red with elegant garnet hues. The nose is fine, intense and persistent, ranging from morello cherry and blackberry to fresh rosemary and pepper, closing with notes of chocolate and light vanilla. The palate is robust yet enveloping and warm, with veiled tannin and a full, round finish of morello cherry and plum.
Pairs with: Meat-based dishes, roasts, stews made with the best cuts, mature cheeses
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70% Primitivo, 30% Negroamaro. Daily pumping-over for the first week of fermentation, then every two days during the second week, at a fermentation temperature of 24-28°C. After alcoholic fermentation, the wine is racked and the skins softly pressed before malolactic fermentation; two or three further rackings follow before ageing, using both 500-litre tonneaux and 6,000-litre large barrels. Stored and aged at around 12-14°C in a cool, dry place; can age for over 4 years. Serve at 16-18°C.
Producer of the Scuola Grande range from Valpolicella (Verona), including Amarone della Valpolicella DOCG and Valpolicella Ripasso Superiore DOC.

Cantina Tombacco 1919 · I.G.T. del Beneventano
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Cantina Tombacco 1919 · Primitivo di Manduria D.O.C.
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Cantina Tombacco 1919 · DOCG Amarone della Valpolicella · Valpolicella, Verona
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