Sannio Piedirosso Sant’Agata dei Goti DOC Artus 2019 Mustilli

What kind of wine is it?

Artus di Mustilli is a still red wine made from Piedirosso grapes grown in Sannio, in the Sant'Agata dei Goti subzone. Vinification in ceramic vessels enhances its fresh and clean profile, with medium structure and delicate tannins. On the palate, it combines smoothness and savoriness, offering a balance based on finesse. Its fruity and aromatic style makes it suitable for both everyday enjoyment and controlled bottle ageing.

Where does it come from?

The grapes come from Mustilli’s Pozzillo vineyard in Sant'Agata dei Goti, in a hilly area of Sannio. The rows, at about 250 meters of altitude with a southwest exposure, benefit from strong temperature swings and a temperate climate. The volcanic and calcareous clay soils contribute to greater sapidity and defined aromas, supporting the Piedirosso's territorial character. Natural ventilation favors grape health and a clear aromatic purity.

How is it produced?

Manual harvesting follows selection in the vineyard, then destemming and fermentation in ceramic vessels, with the must macerating on the skins for about three weeks. This process allows for a gradual extraction of color, aromas, and tannins while preserving a fine texture. Maturation takes place in the same containers for about twelve months, limiting toasted notes and keeping fruit at the forefront. At least six months of bottle ageing integrates the tannic component and stabilizes the aromatic profile.

Tasting notes

In the glass, it shows a brilliant ruby red color with purple highlights. The nose reveals aromas of plum and red fruits, followed by floral notes of lavender and herbal hints of sage and thyme. On the palate, it is smooth, supported by evident savoriness and delicate tannins. The finish is persistent, with hints of dried fruit and a clean closure that reflects the hillside Piedirosso style.

Food pairings

The combination of smoothness, savoriness, and gentle tannin makes this wine suitable for first courses with rich sauces, stuffed focaccias, and cheeses like mozzarella di bufala campana. It also pairs well with fish dishes in flavorful preparations, such as soups and stews. A classic pairing is fisherman’s fish soup, where the herbal aroma and freshness complement tomato and shellfish, offering balance.

When to serve it

Serve Artus di Mustilli at 16-18 °C, preferably after a brief aeration to expand the aromatic profile. It’s ideal in autumn and winter with ragù dishes and soups, and also suitable for mid-seasons thanks to its smoothness. You can enjoy it immediately to highlight its fruit and aromatic notes or let it rest a few years in the cellar for greater integration and complexity, while retaining the typical freshness of Piedirosso.