Aglianico del Vulture DOCG Superiore Serpara

VARIETIES
Aglianico del Vulture.
PRODUCTION ZONE
6 hectares under vine in the municipality of Maschito, an area considered
one of the best in Vulture.
ALTITUDE
600 metres above sea level.
TYPE OF SOIL
Soils of volcanic origin.
TRAINING SYSTEM
Guyot.
HARVEST
From the last ten days in October to early November.
WINEMAKING METHOD
Pre-fermentationmaceration of the clusters at 5 °C for 10 days, followed by fermentation with native yeasts for 10–15 days, at a temperature of 26 °C. Post-fermenting maceration of 7-10 days
AGEING
Having undergone malolactic fermentation in first and second passage barriques the wine is returned there after racking to age for 14-18 months. After ageing and before being bottled, the wine is aged for a further 12 months in barrelsAs set down in the regulations, the wine is bottle aged forone more year before being put on the market.
SENSORY PROFILE
Vibrant, glowing ruby red colour and a generous, complex nose with distinct hints of morello cherry and echoes of vanilla, with a warm, spicy finish. A truly strong personality for a wine with amazing balance and silky tannins, that linger but in just the right measure.
ABV 14.5 %
RECOMMENDED CELLARING
Lay down for 20 years in a cool, dark cellar.
FOOD PAIRING
Boar with juniper, mature Lucania Pecorino cheese.