Country: Italy Region: Basilicata
Appellation: Aglianico del Vulture D.O.C.
Production area: Vulture, Forenza
Grape Variety: 100% Aglianico
Aging: Barrique 12 months and stainless steel tank 12 months
Soil: Volcanic rock, sand and ash
Aging potential: 8 to 12
Serving Temperature: 58 to 64 °F
Aglianico del Vulture has ancient origins and it is believed to have been introduced by the Greeks in southern Italy in the 7th or 6th century BC. It owes its name to the term Elleanico (in Italian it means Greek) and it hails from volcanic soils nearby the skirts of Mount Vulture, an extinct volcano. Aglianico del Vulture has black, medium-small, ellipsoidal berries with waxy, thin, black skin. The wines made from the Aglianico del Vulture grapes have a deep ruby color with a fruity, very intense, nose evolving with age and becoming more complex, acquiring scents of spices and flowers.
In the cellar, the wines are made in a gentle, infusion style to avoid extraction. Everything is very instinctive,
with pump-overs, minimal additions of S02 and a single racking being the only interventions. Parcels of all ages
are vinified separately; after a year of elevage, Lorenzo decides which to blend in order to produce the estate's three wines. "SIIR" tends to come from the youngest vines and is meant as an introduction to Aglianico del Vulture. Malolactic fermentation and aging occurs in barrique and tonneau
Color: Deep red, clear Aroma: Mineral, stylish floral hints, fresh and bottled red berries and fruit Palate: Gutsy, generous and elegant, fresh and fruity, supported by sweet tannins. Good acidity lengthens the deep and well-defined finish
a medium body classic Italian red wine with notes of plum, dark cherry, tobacco, and a savory palate. Deliciously classic.
Do as the locals in Basilicata and pair it with a delicate bruschetta served with local tomatoes, garlic, oil and, sometimes, purple onions. Try it with Orecchiette alla Potentina is a typical Sunday dish and is native to the province of Potenza. The dish is orecchiette (“small ear” pasta shape), pork meatballs, and local mozzarella. Remarkable with cheeses such as Pecorino di Filiano, Caciocavallo Podolico, Canestrato di Moliterno DOP, and Cacioricotta.
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