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The Aglianico grapes are harvested from Montemarano and Paternopoli situated vineyards towards the end of October.
De-stemming, crushing, cold maceration and long fermentation to 26°C. maceration with the pomace for over 20 days during which many are made pumping over and "delestages." At the end of the alcoholic fermentation follows malo-lactic fermentation in traditional oak casks. They are then aged in oak barrels for 18 months and another 12 months in the bottle.
88 points - Wine Enthusiast, 88 points - Robert Parker's Wine Advocate