Il Cancelliere

Campania, Italy

Grower website

Situated in the heart of Montemarano, Il Cancelliere works with Aglianico to produce only the finest renditions of the grape. Believing in the quote from Galileo "Wine is sunlight held together by water" they look to take nothing more from the grape than nature intends, producing beautiful honest wines that represent the land from which they are grown. In the cellar they use only old oak to intensify the flavors of the wine without augmenting it.

VENDEMMIA IGT

• WINE NAME: Vendemmia IGT
• VARIETAL: aglianico
• COUNTRY: ITALY
• REGION: campania
• FARM SIZE: 5 hectares
• VINE AGE: about 15 years
• FARMING: practicing organic/biodynamic, uncertified
• ELEVATION: 450-550M
• SOIL TYPE(S): clay, limestone
• HARVEST: hand harvested
• FERMENTATION: indigenous yeast, destemmed & macerated for about 15 days in stainless steel
• AGING: 10-12 months on the lees in stainless steel, followed by at least 4-6 months in bottle before release
• filtration: unfined/unfiltered
• sulfites: no added sulfur / below 10mg per liter

gioviano irpinia

• WINE NAME: gioviano irpinia
• VARIETAL: aglianico
• DENOMINATION(S): irpinia DOC
• COUNTRY: ITALY
• REGION: campania
• FARM SIZE: 5 hectares
• VINE AGE: about 20 years
• FARMING: practicing organic/biodynamic, uncertified
• ELEVATION: 450-550M
• SOIL TYPE(S): clay, limestone
• HARVEST: hand harvested
• FERMENTATION: indigenous yeast, destemmed & macerated 20-28 days in stainless steel with daily punchdowns
• AGING: 6-12 months in stainless steel, depending on the vintage, then moved to large neutral oak barrels for 12-18 months, then aged one more year in bottle before release.
• filtration: unfined/unfiltered
• sulfites: no added sulfur / below 10mg per liter

tech sheet

A wine bottle with a white label illustrated with a golden grapevine and text reading Il Cancelliere Nero Ne

nero nÉ

• WINE NAME: nero nÉ
• VARIETAL: aglianico
• DENOMINATION(S): Taurasi DOCG
• COUNTRY: ITALY
• REGION: campania
• FARM SIZE: 5 hectares
• VINE AGE: about 35 years
• FARMING: practicing organic/biodynamic, uncertified
• ELEVATION: 550-600M
• SOIL TYPE(S): clay, limestone
• HARVEST: hand harvested
• FERMENTATION: indigenous yeast, destemmed & macerated 30 days in stainless steel
• AGING: about 6 months on the lees in stainless steel, then moved to large used Slavonian oak barrels for 24 months, then aged another 24 months in bottle before release
• filtration: unfined/unfiltered
• sulfites: no added sulfur / below 10mg per liter

tech sheet