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 a mixture of small, 25hl French and Slavonian oak casks.
A warm and richly-flavoured, oak-aged, Aglianico with aromas of ripe black fruit, cassis, leather and smoky notes. The generous palate is packed full of black berry fruits, with layers of spicy oak and mocha, and balancing bright acidity. Concentrated, with a good depth of flavour, and chunky yet supple tannins.