Grape variety: Aglianico 100%
Vine training: Espalier
Planting density: About 3.500 vines per Ha.
Vineyards ages:10 to 20 years old.
Yield: 55 to 65 hl/Ha.
Altitude:Between 400 and 550 metres a.s.l.
Production district: The Aglianico DOC. area, which comprises 15 communes in the northeastern part of the Potenza province (Venosa territo = ry included).
Harvest period: Usually from 10th to 30th of October.
Grapes picking method: By hand early in the morning ,into up to 12 kos.
boxes, followed by immediate transportation to the Cellars.
Wine-making: Maceration in small stainless steel containers for 7-8 days
at between 23° to 26° C.; fermentation to dryness and malolactic
fermentation completed in stainless steel tanks.
Maturation: Partly in small French oak barrels and partly in Slovenian
oak 25 and 50 hectolitre casks for 12 months.
Keeping ability:Vignali DOC. will improve for at least three years in
bottles, after release.
Tasting notes: A modern fine Aglianico vey well structured:
Colour: ruby red with garnet hints;
Bouquet: raspberry and blackcurrant fruit with spicy notes.
Taste: dry, persistent, very pleasant harmony.
Food matching: A versatile wine to accompany Mediterranean dishes, grilled meats and cheese.
Serving temperature: Open some time before drinking and serve at 18° to 20° C.in
plain red wine glasses.