Additional Information
| Goes well with | Beef, Cheeses, Cold Meats, Lamb, Stews or casseroles, Tomato based dishes |
|---|---|
| Country/Region | Italy, Italy/Basilicata |
| Grape type | Aglianico |
| Drinking style | Tannic, well structured, dry |
Details
Like many of the "ancient varieties" in Italy, Aglianico is thought to have been introduced to Italy by the Greeks, though other historians place it in Italy as far back as the 5th century BC.
Around mid to late October, the grapes are picked by hand and transported immediately to the cellars. From there, maceration takes place in small stainless steel containers for 7-8 days at between 23° to 26° C. They are fermented to dryness and malolactic fermentation takes place in stainless steel tanks. Next, maturation takes place in small French oak barrels and partly in Slovenian oak 25 and 50 hectolitre casks for 12 months.
This Aglianico will continue to mellow and improve over the next 3-5 years, but is perfectly ready for full enjoyment now.
4 Star rated in May 2011 issue of Decanter, "Highly recommended".
