Named Jungano, the local dialect name for the town of Giungano where the winery is located, this spicy red is made from the indigenous Aglianico variety; the organically-grown grapes are grown in the Cannito vineyard close to the sea. Fermented in stainless steel at controlled temperatures, the wine is aged for about a year in large oak barriques and then in bottle after blending for six months prior to release. Deep, intense purple-red, the nose shows integrated fresh ripe mulberry and hedgerow fruit with spicy, cinnamon oak coming through on the finish.
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