Aglianico Celsì di Fiorentino is the first wine produced by the company, dedicated to grandfather Luigi who bought the land. The name Celsì is the Italianisation of Chelsea, a district of New York where Luigi emigrated and lived for a long time. The grapes come from the Contrada Mattine di Paternopoli and that of Candriano di Torella. Mattine is a vineyard planted in 2008, with a hilly position and predominantly south-east exposure, from which structured, balanced and fruity wines, sapid and slightly tannic, are also good for drinking young. Candriano, in a hilly position on the border between Torella de 'Lombardi and Paternopoli, facing the Mattine vineyard, with a prevalent exposure to the west, extends for about 1.3 ha. It is the youngest of the vineyards managed by the company and produces full-bodied wines, with a high alcoholic and tannic potential, suitable for long periods of ageing. The Celsì grapes are vinified in temperature-controlled steel vats, the wine is then aged in small barrels for eight months and then in glass for a further six months.

AGLIANICO CELSÌ FIORENTINO: TASTING

Fiorentino's Aglianico Celsì is an impenetrable ruby. The nose is dark, with notes of roasting, blackberry jam, black pepper, undergrowth and mace. In the mouth, it is balanced, with important tannins mitigated by the alcoholic and final tone with returns of fruit and sweet spices. Very good with the Campania married soup.