Sabato Abbazia di Crapolla

Wine features

The description

Uva di Sabato (or uve 'e sabete, as the local lexicon dictates) is an absolutely native variety of the Sorrento Peninsula, like the almost disappeared Sant'Anna and Cornaiola. It is a clone of Aglianico which perhaps owes its name to its lateness, as ripening in the sixth period according to the Romans, it is linked to the sixth day of the week. The winery is located in Vico Equense, in the province of Naples (Campania)
Sandy loam soil, with pumice and lapilli
Altitude 320 meters above sea level
Cultivated on flats; rows direction East-West
Harvested first ten days of October.

Type of winemaking
Low temperature fermentation in stainless steel tanks, subsequent stabling of the wine in tanks for 4-5 months.

Organoleptic characteristics
The dense and not very penetrable ruby ​​of young wines tends towards the garnet of more distant vintages, just as the classic lively fruitiness gives way to more complex aromas over time. In the mouth it is rich but maintains the freshness and noble tannin of this grape.

Food matches

It matches well with pasta, hot soups, meats, or the classic Caprese salad.