The Aglianico grapes are grown near Venosa, mid-way between Naples and Bari. They are sourced from a selection of older vineyards, hand-harvested into 12-15 kg crates. The grapes are picked in the early morning and immediately transported to the cellar to maintain quality. Temperature-controlled fermentation (23-28ºC) in stainless steel takes place for around 10 days, followed by malolactic fermentation. The wine is then aged for 15 months in small, 25hl Slavonian oak casks.
A warm and richly-flavoured, oak-aged, Aglianico with aromas of ripe black fruit, cassis and smoky notes. The generous palate is packed full of red and black berry fruits, with layers of spicy oak, mocha and liquorice. Concentrated, with a good depth of flavour, and chunky yet supple tannins.
At its best with pasta dishes, red meats and mature cheeses.