Grape Variety: Aglianico 100%.
Vine Training and Planting Density per ha: with about 5,000 plants.
Vineyards age: 40 years.
Vineyards Altitude: 450 – 450 meters a. s. l.
Yield per ha: 5 – 6 t.
Production Area: The Aglianico D.O.C. area, in the province of Potenza, including the territory of 15 communes, in particular Venosa, famed as the birthplace of Horace.
Vintage period: From 5th November, after a brief overripening of the grapes.
Harvesting Method: The grapes are picked by hand during the first hours of the day, put in 12-15 kilo boxes and immediately transported to the winery.
Vinification: Vinification in small fermenters and pellicular maceration at controlled temperaturesfrom 23° to 26° C for about 12 days, finishing of the alcoholic and malolactic fermentation in stainless steel tanks.
Refining: In small 225 l French oak barriques for 18 months and in the bottle for at least 12 months.
Organoleptic characteristics and technical comments: A wine of a notable structure, elegant, modern and well-balanced, presents: Colour:deep ruby red tending to garnet. Bouquet: vinous with delicate characteristic and spicy underbrush marks. Palate: dry, full and savoury, pleasantly tannic and velvety.
Food pairing and serving temperature: It is the classic wine created to age, suggested with grilled meats, main courses, game and seasoned cheeses. Suggested to be uncorked two hours before drinking and to be served at 18°- 20° C.