Aglianico Janare di La Guardiense is one of the labels of the largest producers' cooperative in the Center-South. Founded in 1960 by 33 visionary and courageous partners, today La Guardiense has around a thousand members: all farmers who directly cultivate over 1,500 hectares of hillside vineyards (around 350 meters above sea level), with an average annual production of 200,000 quintals of grapes. Great attention to environmental sustainability has always been imperative, practiced through integrated pest management in the vineyard and the use of renewable energy from its impressive photovoltaic plant. (Speaking of facilities, the cooperative owns one of the largest sparkling wine production plants in the South.) The winemaking is entrusted to the duo of Marco Giulioli, the in-house winemaker, and Riccardo Cotarella, the external consultant. This Aglianico is part of the Janare line: "in Sannio, janare are the witches, mythical figures of peasant civilization and culture that allude to the strong and indomitable character of the women of this land." The vines take root in clayey limestone soils, at an altitude between 250 and 300 meters. The grapes are harvested in the second half of October, fermented and macerated on the skins in steel for 18 days, with few daily pump-overs and a 20% bleed-off; the wine then ages for 6 months in 500-hectolitre Allier oak vats.

AGLIANICO JANARE LA GUARDIENSE: TASTING

La Guardiense's Aglianico presents itself as a dense ruby with violet shades. On the nose, it smells of sour cherry, dried rose petals, and plum jam, with hints of humus and sweet spices; on the palate, it is enveloping, with a present but soft tannin, good structure, and plenty of fruit. An interesting pairing is with Pulled Boar, wild boar prepared in the Pulled Pork style, as done by Damiano Donati (Ristoro della Fattoria Sardi, Lucca).