MARINO

since 1977 the DOP wines of Cilento

OUR WINES

"All excellent wines, the pride of the Cilento lands, reflect nature, the characteristics of the territory and the vintage."
The fruit is harvested by hand, according to the most ancient peasant tradition of the lands of Campania, for a refined selection of the raw material.
The limited production imposed on the crops also guarantees the best quality year after year. The current selection of wines comes from in-depth experimentation in the vineyard and in the cellar, which has made it possible to make the most of the peculiarities of the native vines.

PIEDIROSSO

IGP PAESTUM

Area of ​​origin: Vigna Nova in the Municipality of Agropoli (Salerno)
Planting year: 1992
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: south, south-west
Harvest: first half of October

Appearance: more or less intense ruby ​​red color with garnet hues. Maintains a hint of slight orange reflections with aging. Bows slow to form, abundant and full.

Bouquet: intense, vinous, elegant aroma with a good perception of fruitiness. Complex, very fine, pleasantly aromatic.
Taste: velvety, rich, intense, persistent, harmonious. Warm, with great structure, slightly tannic. Wide and well-articulated flavor in which a full and pleasant characteristic aromatic note emerges. Velvety body molded by oak passage. Food pairings: in gastronomy it is indicated with stuffed pasta, hard cheeses, grilled meat, in particular grilled kid and to be discovered in combination with slightly fatty, flavored fish.

Analytical values: alcohol content 13% vol, total acidity 5.5% - Ph 3.4.
Serving temperature: 20 ° C.

PROCLAMATION RESERVE

Cilento Aglianico Riserva DOP

Area of ​​origin: Vigna Nova in the Municipality of Agropoli (Salerno)
Planting year: 1992
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: south, south-west
Harvest: first half of October

Aspetto: colore rosso rubino intenso, mantiene un’unghia di lievi riflessi violacei. Archetti lenti a formarsi, abbondanti e pieni.
Bouquet: vinoso, intenso, vigoroso, persistente di gran carattere. Dominano i sentori di marasca e di rosa. Si percepisce il profumo di spezie e tabacco. Sapore: pieno, completo, autoritario per il nerbo fitto e saldo “per la stoffa piena ed elegante”. Vino di note- vole carattere e grande longevità, capacità di mante- nersi giovane anche dopo un lunghissimo invecchia- mento, corpo vellutato modellato da passaggio in rovere. Tutte queste caratteristiche lo rendono una delle perle più importanti della nostra enologia. Abbinamenti gastronomici: piatti della grande cucina a base di selvaggina, stracotto di manzo in salsa di Aglianico, castrato o capretto al forno; è in eccellente armonia con fusilli o cavatielli al sugo di castrato.

Analytical values: alcohol content 15% vol, total acidity 6% - Ph 3.4.
Serving temperature: 22 ° C.

I proclaim

Cilento Aglianico PDO

Area of ​​origin: Vigna Nova in the Municipality of Agropoli (Salerno)
Planting year: 1992
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: south, south-west
Harvest: first half of October

Aspetto: colore rosso rubino intenso, mantiene un’unghia di lievi riflessi violacei. Archetti lenti a formarsi, abbondanti e pieni.
Bouquet: vinoso, intenso, vigoroso, persistente di gran carattere. Dominano i sentori di marasca e di rosa. Si percepisce il profumo di spezie e tabacco. Sapore: pieno, completo, autoritario per il nerbo fitto e saldo “per la stoffa piena ed elegante”. Vino di note- vole carattere e grande longevità, capacità di mante- nersi giovane anche dopo un lunghissimo invecchia- mento, corpo vellutato modellato da passaggio in rovere. Tutte queste caratteristiche lo rendono una delle perle più importanti della nostra enologia. Abbinamenti gastronomici: piatti della grande cucina a base di selvaggina, stracotto di manzo in salsa di Aglianico, castrato o capretto al forno; è in eccellente armonia con fusilli o cavatielli al sugo di castrato; ottimo con i cicoli.

Analytical values: alcohol content 13.5% vol, total acidity 6% - Ph 3.4.
Serving temperature: 22 ° C.

CHAMBER

Cilento Rosso PDO

Area of ​​origin: Isca Longa in the Municipality of Agro-poli (Salerno)
Planting year: 1980
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: north, north-east
Harvest: end of September

Appearance: deep ruby ​​red color with purple reflections. Abundant and slow bows.
Bouquet: refined, full, fine and fragrant. Hints of hazelnut, morello cherry, undergrowth and wild flowers are discreetly perceived.

Taste: velvety, rich, intense persistent, harmonious. The perception of dried rose and morello cherry is caressing in the aftertaste.
Food matches: due to its particular aroma it is suitable with roasted red meats, seasoned mountain cheeses, in particular jugged hare. Analytical values: alcohol content 12.5% ​​vol, total acidity 5.5% - Ph 3.3.

Serving temperature: 22 ° C.

FIANO

Paestum IGP - Late harvest

Area of ​​origin: Vigna Nova in the Municipality of Agropoli (Salerno)
Planting year: 1992
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level
Type of soil: calcareous-clayey
Exposure: south, south-west
Harvest: end of October while ripening already at the beginning of September

Appearance: bright, straw-yellow color with typical greenish reflections, very limpid. Normal and rightly slow bows.
Bouquet: intense and elegant, strongly typical characteristic of bitter almond.

Taste: full, balanced, intense, characteristic, full-bodied, fully confirms the olfactory sensations.
Food pairings: shellfish, lobsters, raw oysters, fish first courses, even lightly salted (fish soups)

Analytical values: alcohol content 14.5% vol, total acidity 5.5% - Ph 3.4.
Serving temperature: 14 ° C.

I proclaim

Cilento Fiano PDO

Area of ​​origin: Isca Longa in the Municipality of Agro-poli (Salerno)
Planting year: 1982
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: north, north-west
Harvest: beginning of September

Appearance: pale straw color with markedly greenish reflections, very limpid.
Bouquet: intense, aromatic, ample, fragrant, characteristic scent of hazelnut and bitter almond. Taste: fresh, full-bodied, slightly acidic, of excellent overall quality, confirms the olfactory sensations.

Food pairings: cold appetizers and all seafood cuisine, from first courses such as spaghetti with clams, to crustaceans and molluscs. Excellent when drunk with raw oysters.

Analytical values: alcohol content 13.5% vol, total acidity 6% - Ph 3.4.
Serving temperature: 12 ° C.

CHAMBER

Cilento White PDO

Area of ​​origin: Isca Longa in the Municipality of Agro-poli (Salerno)
Planting year: 1980
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: north, north-east
Harvest: beginning of September

Appearance: very clear. Straw yellow color with greenish hints.
Bouquet: intense with delicate aromas and fragrances. Fruity with a good perception of broom and almond.

Taste: rightly acidulous, savory, full and balanced, confirms the olfactory sensations. Food matches: hot fish starters, first courses with fish sauces (without tomato), lightly fatty fish, mixed frying.

Analytical values: alcohol content 12.5% ​​vol, total acidity 6% - Ph 3.2.
Serving temperature: 10 ° C.

CHAMBER

Cilento Rosato PDO

Area of ​​origin: Isca Longa in the Municipality of Agro-poli (Salerno)
Planting year: 1982
Type of plant: Guyot

Altitude of the position: 230-250 meters above sea level Type of soil: limestone-clay. Exposure: north, north-east
Harvest: end of September

Appearance: more or less intense pink color. Abundant and slow bows.
Bouquet: large, complex, very fine, pleasantly aromatic. The aromatic perception of rose and ripe apricot is dominant. There are nuances of dried fruit.

Taste: dry, harmonious, fresh. pleasant, almondy, persistent aftertaste.
Food matches: hot appetizers, white meats, mixed fried food, medium-aged cheeses, spicy fish soups and peasant omelettes.

Analytical values: alcohol content 12.5% ​​vol, total acidity 6% - Ph 3.1.
Serving temperature: 22 ° C.

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