Antelio 2018 - Camerlengo
Antelio di Camerlengo is a highly typical red wine made from Aglianico grapes. Refine for 12 months in chestnut barrels. It is intense ruby red in color. The nose is complex of dried flowers, morello cherry, black currant, hints of vanilla, tobacco and licorice. On the palate mineral, broad, soft, with a long and persistent finish.
Region: Basilicata.
Grapes: Aglianico.
Alcohol content: 13%.
Aging: 12 months in chestnut barrels, 8 months in bottle.
Contains sulfites

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Antelio - Camerlengo
Produced with Aglianico grapes in purity. The grapes come from old vines with a mean age of 30 years that grow on volcanic soil. Fermentation is spontaneous in steel tanks and maceration lasts 20 days. Gorgeous cake of 40 HL in Slavonian oak, and 8 months in bottle. Prior to bottling does not undergo either clarification or filtration. Antelio is intense ruby red color. The nose is complex with dried flowers, marasca, currants, vanilla, tobacco and licorice scents. On the mineral palate, broad, soft, with long and persistent finish.
Service
We taste Antelio at a temperature of 16/18 ° in tulip goblets. Daily wine but left a few years in the bottle can give great satisfaction.
Pairings
Antelio accompanies first courses, risottos, seconds of meat, to try with succulent roasts, game, tasty and seasoned cheeses.
Cellar: Camerlengo
Camerlengo is a beautiful reality located in Rampolla, in the province of Potenza. The name of the cellar is taken from the title of the Cardinal who administers the Apostolic Chamber and takes care of the temporal assets of the Holy See. Camerlengo is the dream transformed into reality by Antonio Cascarano, an architects profession in Rome who, driven by his passion, has decided to become a small, high quality wine businessman. Antonio started to renovate the old cellar and take care of the old vineyards of Aglianico inherited from his grandfather, who since 1900 produced wine and oil. The five hectares of organic-run vineyards are found on the potash and silicon fields of Monte Vulture, the volcano off Basilicata, in the middle of chestnut trees and olive trees. For the refurbishment of the cellar he used the pesto cake, a material used by the Romans. Spontaneous fermentations, indigenous yeasts and refinements in wooden barrels, this is the philosophy of Antonio for the production of his wines. The two red wines produced with Aglianico, added a third Malvasia of Rampolla called "Accamilla", dedicated to his bull dog, Camilla, who disappeared shortly ago
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