Tre Rupi
Tre Rupi is the name of Falanghina Irpinia DOC, a name that is commonly given to Mount Tuoro ...
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Tre Rupi is the name of Falanghina Irpinia DOC, a name that is commonly given to Mount Tuoro ...
Sarracino is the name of the Fiano di Avellino DOCG, the name of an ancient district and an ancient wood whose trees were destroyed between 1762 and 1768 ...
Irpinia Aglianico doc Monsignore was born in Montemarano, a renowned Irpinia sub-area that gives one of the greatest expressions of Aglianico. The lands of Montemarano are rich in vulcanic materials due to ancient and violent crutions.
Calore is the name of the Greco di Tufo DOCG, it takes its name from the river that flows downstream of Mount Tuoro.
Grapes: 100% Greco di Tufo
Soil characteristics: clayey-calcareous
Training system: espalier
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Studio d'Arte di Marcello Aversa
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Studio d'Arte di Marcello Aversa
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Studio d'Arte di Marcello Aversa
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
Studio d'Arte di Marcello Aversa
Traditional classic method - Extra Brut 50% Forastera 50% Biancolella. Very fine and elegant perlage. Wide, inviting bouquet of particular finesse and complexity. There are aromas that taste of warm bread crust, dried apricots and wild herbs. On the palate it is complex and elegant at the same time with a slightly almond note. It goes well as an aperitif and goes well with dishes based on shellfish, oysters, delicately prepared seafood and raw seafood.
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°.
The work is a unique piece kept in a glass bell.
Studio d'Arte di Marcello Aversa
Terracotta monoblock entirely hand-modeled with small sticks and a pin point, then fired at 940°
The realization takes place by growth, each small piece is affixed individually, to form the complete work.
Studio d'Arte di Marcello Aversa
40% Piedirosso and 60% Aglianico. The initial impact, of great intensity and elegance, releases fruity and herbaceous sensations. The olfactory range ranges from red berry fruit such as sour cherry, blackberry, black currant, to herbaceous, all melted into a reminder of barely perceptible wood toasting. Ethereal, fine, on the palate it is important, with great personality and good body, ample and pleasant, long in the finish to confirm and expand the olfactory sensations. Perfect when paired with grilled beef, game and game or with meat-based first courses such as Bolognese or Genovese. Also to be recommended in combination with aged cheeses and smoked cold cuts.