Vinosia
Piedirosso 2025
| Denomination | IGT Campania |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Piedirosso |
| Aging | Ageing for approximately 3 months in stainless steel |
- Grape variety and classification: 100% Piedirosso, Campania IGT (Typical Geographical Indication)
- Olfactory profile: Notes of cherry, strawberry, raspberry and light nuances of violet
- Tasting characteristics: Dry, medium-bodied, juicy; delicate tannins and a mineral finish
- Origin: Torrecuso (Benevento), altitude 400-700m; volcanic soils with clay and limestone
- Vinification: Manual harvesting, 10 days maceration, indigenous yeasts, 3 months in stainless steel
Description
What type of wine it is
Vinosia's Piedirosso is a still red wine with a Campania Typical Geographical Indication. Produced from Piedirosso grapes and aged in steel, it presents a dry and medium-bodied profile, ideal for smooth and pleasant drinking. The bouquet offers clear notes of cherry, strawberry and raspberry, embellished with delicate hints of violet. On the palate, it reveals itself to be juicy and vibrant, supported by soft tannins that balance its structure, leading towards a clean finish characterised by a distinct mineral note.
Where it comes from
The vineyards are located in the hilly area of Torre Le Cuozzo, in Torrecuso, in the heart of the Benevento region. Situated at an altitude between four hundred and seven hundred metres, the rows benefit from a continental climate with marked temperature variations, fundamental for the development of the aromatic profile. The vines take root in medium-textured volcanic soils, rich in minerals, clay and limestone: a geological composition that gives the wine its characteristic savoury texture and an extremely dynamic taste progression.
How it is produced
The production process begins with a manual harvest conducted in early October, selecting bunches that have reached perfect ripeness. Vinification involves maceration on the skins for ten days and fermentation in steel tanks, started in part by indigenous yeasts to respect the identity of the grape variety. After undergoing malolactic fermentation, which softens the palate, the wine undergoes a short ageing in steel for three months, a choice aimed at preserving the original freshness and the natural fragrance of the fruit.
History and curiosities
The Piedirosso Campania IGT embodies the authentic vision of Vinosia, a winery founded in 2003 by Mario Ercolino to showcase great native grape varieties. The grapes ripen on the rich volcanic soils of Torre Le Cuozzo, in the Benevento area, where they are cultivated with a sustainable approach and harvested by hand. Fermentation, partially initiated by indigenous yeasts, and a brief ageing in stainless steel, overseen alongside oenologist Nicola Tucci, preserve the pure identity of the fruit, offering a vital, genuine sip deeply linked to the territory.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Maio Ercolino, Nicola Tucci
- Bottles produced: 800.000
- Hectares: 50
We are in one of the most vocated and historical areas of Irpinia, where the 50 hectares cultivated with the native varieties, Fiano, Greco and Aglianico, insist. These serve as a solid basis for a project that aims to enhance the Irpinian wine tradition through a contemporary technical interpretation. Read more
| Name | Vinosia Piedirosso 2025 |
|---|---|
| Type | Red green still |
| Denomination | Campania IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Piedirosso |
| Country | Italy |
| Region | Campania |
| Vendor | Vinosia |
| Story | History and curiosities The Piedirosso Campania IGT embodies the authentic vision of Vinosia, a winery founded in 2003 by Mario Ercolino to showcase great native grape varieties. The grapes ripen on the rich volcanic soils of Torre Le Cuozzo, in the Benevento area, where they are cultivated with a sustainable approach and harvested by hand. Fermentation, partially initiated by indigenous yeasts, and a brief ageing in stainless steel, overseen alongside oenologist Nicola Tucci, preserve the pure identity of the fruit, offering a vital, genuine sip deeply linked to the territory. |
| Origin | Hilly area of Torre Le Cuozzo, in the municipality of Torrecuso, province of Benevento (Campania), Italy |
| Climate | Continental with a significant temperature range between day and night |
| Soil composition | Mineral-rich volcanic soils with limestone and clay; medium-textured hilly terrain. |
| Harvest | First week of October |
| Production technique | Manual harvest at the beginning of October; maceration on the skins for approximately 10 days; fermentation in stainless steel tanks, partially started with indigenous yeasts; complete malolactic fermentation; ageing for approximately 3 months in stainless steel. |
| Wine making | Manual harvest at the beginning of October; skin maceration for approximately 10 days; fermentation in stainless steel tanks, partially started with indigenous yeasts; malolactic fermentation fully completed; short ageing of approximately 3 months in stainless steel. |
| Aging | Ageing for approximately 3 months in stainless steel |
| Allergens | Contains sulphites |