Manent is the story engraved in who we are. An Aglianico from Sannio DOP, a red with a complex smell of berries, plums, liquorice and black pepper. With an enveloping taste that remains imprinted on the palate, majestic effigy of the stems from which it is born. What remains, what has always been there.

Red colour, complex smell of berries, plums, liquorice and black pepper. With an enveloping taste with soft and silky tannins.

Five generations and a strain that has its roots in the fertile soil of time. Our seed bears the name of Filippo Iacobucci. It was 1898. A man, a cellar and an oil mill. Then the 60s of the last century. Armando, son of Philip, passes the baton to his two sons: Charles and Philip.

Ours is an organic farm of ancient traditions. Gardens all around, our underground cellar of three thousand square metres and a tasting room where you can appreciate our wines accompanied by the typical local cuisine. Twenty-five hectares of vineyards processed as in the past and a microclimate that cradles the growth of native grapes: those of Sannio beneventano. Falanghina, Greco, Fiano and Aglianico.

Maturation: The grapes, after careful sorting, are pressed-unned and subjected to fermentation in thermo-conditioned stainless steel wine jars. After alcoholic fermentation has been started, daily setbacks are started in order to facilitate the extraction of the primary colour and aromas of the grapes from the skin. At the end of the fermentation we move on to submerged hat maceration: a very important phase because, in addition to prolonging the extraction period from the skins, it facilitates the stabilisation of the colour. It follows a malolactic fermentation in second and third pass barriques. Ageing: 4/6 months in second pass barriques, followed by bottle ageing for an additional 8 months.