Aglianico Omaggio a Gillo Dorfles 2017 6 lt, San Salvatore 1988
A liquid monument. A majestic and sculptural Aglianico, which in the 6-liter format promises an eternal evolution, blending Mediterranean power with artistic refinement.
Aglianico Omaggio a Gillo Dorfles 2017 6 lt, San Salvatore 1988
Power and depth. The 2017 vintage explodes with notes of black fruit jam, liquorice, bitter cocoa, and Mediterranean scrub, with a finish veering towards graphite and tobacco. On the palate, it is dense and muscular, supported by thick tannins and a mineral freshness that ensures balance.
TECHNICAL PROFILE
· Producer: San Salvatore 1988
· Origin: Italia
· Blend:100% Aglianico
· Denomination:Paestum Aglianico IGP
· ABV: 14.5%
· Vintage: 2017 SERVICE GUIDE
·Serving Suggestion: Requires planning. For a 6-liter format, uncorking at least 6-8 hours in advance or using an aerator is necessary. Given its size, it is perfect for significant celebratory events.
· Glass: Large glass .
· Temperature: 18°C.
FOOD PAIRINGS
· Great traditional dishes from Campania and Lucania: wild boar stew, long-cooked Neapolitan ragù, cave-aged pecorino, or grilled red meats with intense spices.
Aglianico Omaggio a Gillo Dorfles 2017 6 lt, San Salvatore 1988
Power and depth. The 2017 vintage explodes with notes of black fruit jam, liquorice, bitter cocoa, and Mediterranean scrub, with a finish veering towards graphite and tobacco. On the palate, it is dense and muscular, supported by thick tannins and a mineral freshness that ensures balance.
TECHNICAL PROFILE
· Producer: San Salvatore 1988
· Origin: Italia
· Blend:100% Aglianico
· Denomination:Paestum Aglianico IGP
· ABV: 14.5%
· Vintage: 2017 SERVICE GUIDE
·Serving Suggestion: Requires planning. For a 6-liter format, uncorking at least 6-8 hours in advance or using an aerator is necessary. Given its size, it is perfect for significant celebratory events.
· Glass: Large glass .
· Temperature: 18°C.
FOOD PAIRINGS
· Great traditional dishes from Campania and Lucania: wild boar stew, long-cooked Neapolitan ragù, cave-aged pecorino, or grilled red meats with intense spices.
