Cultivated in the hills of the Sannio area of Benevento, the terroir here is complex. The vineyard encompasses 50 hectares with a variety of soils from tufa to grey marl.
A variety of grapes are grown here with harvest carried out between mid September through to mid October.
Solopaca Rosso is made by soft pressing followed by fermentation at a controlled temperature in stainless steel with malolactic fermentation carried out, and bottled in April following the harvest.
Grape Varieties: Sangiovese 40% Aglianico 30% Others 30%
Tasting Notes: Intense ruby red in colour with notes of red soft fruit with good structure.
Serving Temperature: 16-18C
Ideal With: Hard & mature chesses, roast red meats, pasta dishes with a meat ragu’.