The name "Red Velvet" was chosen with the organoleptic characteristics of the wine in mind: soft on the palate and such as to bring to mind velvet, a fabric that causes a feeling of irresistible softness when touched. The red color of the label reminds us of the cluster of grapes, and the damask is in perfect harmony with the Nativ style.
Name |
Velvet Red - Beneventano Aglianico IGT/IGP |
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Appellation |
Protected Geographical Indication |
Region |
Campania |
Grapes |
Aglianico |
Training system |
Guyot-trained espalier |
Soil composition |
Calcareous-clayey soil |
Harvest time |
November |
Vinification |
Low-temperature pre-maceration, maceration with pumping over and punching down for about 10 days , fermentation with selected yeasts, malolactic fermentation carried out and aging in stainless steel |
Aging |
Maturation in steel with short passage aging in 2.25 hl French oak barrels for about 5 months |
Alcohol content |
13.5% vol. |
Pairings |
The wine goes well with appetizers, pizza, pasta dishes |
Serving temperature |
15° C |
Organoleptic characteristics |
The wine is red in color with deep purple highlights, spicy and chocolate notes; hints of red fruits on the nose, smooth and balanced |