Monte Vulture

Massiccio del Pollino

Italia

Basilicata

Il Monte Vulture e il carattere "vulcanico" dell'Aglianico. Esplora le differenze di terroir tra le varie contrade con le nostre mappe enologiche dettagliate.

I vini della Basilicata | Uglygrapes

Mount Vulture and the "volcanic" character of Aglianico. Explore the differences in terroir among the various contrade with our detailed wine maps.

The wines of Basilicata | Uglygrapes

Bright ruby red. Flowers, berries, herbs, coffee, tobacco, leather, balsamic notes. Full, vigorous, soft, tannic, fresh.

Daginestra from the Grifalco della Lucania winery, is made from 100% certified organic Aglianico grapes; the vineyards have an average age of 60-70 years. At harvest, a first selection of the best bunches takes place in the field, the grapes are placed in boxes and brought to the winery within a few hours, and a secondary selection carried out mechanically follows. Fermentation takes place in temperature-controlled oak vats, and aging lasting 18 months takes place in barrels. The result is a wine with a deep and brilliant red color, full and fresh.

Daginestra from the Grifalco della Lucania winery, is made from 100% certified organic Aglianico grapes. The result is a wine with a deep, bright red color, full and fresh.

<label>Soil:</label>na
<label>Average vineyard age:</label>60-70 anni
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, guyot
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Careful selection of grape bunches. Fermentation in temperature-controlled Slavonian oak barrels (below 28°C) and long maceration exceeding 60 days. Aging in Slavonian oak barrels for 12-18 months, depending on the vintage, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Aglianico del Vulture Doc

Aglianico

Grifalco della Lucania

Vigneti località Ginestra

Medio Vulture

Compact and bright ruby red. Red fruits, tobacco leaves, cocoa, humus, herbs and balsamic. Warm, full, soft, tannic, fresh, fruity.

Cantine del Notaio's Signature is a wine from which the character of the land where it is produced, in Rionero in Vulture, in the province of Potenza, stands out. The production and processing processes both in the field and in the cellar are intended to be as minimally invasive as possible, which is why Cantine del Notaio uses organic and biodynamic forms of agriculture with a scientific approach.

Cantine del Notaio's Signature is a wine from which the character of the area in which it is produced, in Rionero in Vulture, in the province of Potenza, stands out.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Cantine del Notaio

Alto Vulture

Intense ruby red with garnet highlights. Spices, tobacco, roasted coffee, red fruit jam, rhubarb, carob. Balanced, tannic, acidic, savory.

Cantina Grifalco's Damaschito Aglianico del Vulture DOC is an important red, obtained through careful manual selection of the best bunches in the field, followed by secondary selection carried out mechanically with state-of-the-art machinery. Fermentation takes place at controlled temperature inside oak vats, the subsequent aging gives an intense and elegant ruby red wine.

Cantina Grifalco's Damaschito Aglianico del Vulture DOC is an important red, obtained through careful selection of the best grapes. Fermentation takes place at a controlled temperature inside oak vats, the subsequent aging gives an intense and elegant ruby red wine.

<label>Soil:</label>na
<label>Average vineyard age:</label>60-70 anni
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Single-headed short Guyot
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in Slavonian Oak vats at controlled temperature, never exceeding 28°C and long maceration exceeding 60 days. Aging in Slavonian Oak barrels for 12-18 months, then in bottle for at least 12 months.
<label>Sulfur dioxide:</label>na

Vigneti località Maschino

Basso Vulture

Ruby red with garnet highlights. Red fruits, herbs, flowers, dried leaves, licorice, tobacco, graphite. Fresh, tannic, persistent, savory.

The Re Manfredi winery was founded in 1998 a few kilometers from Venosa, a town where the Latin poet Horace was born in 65 BC. The name is dedicated to the son of Frederick II of Swabia, who loved to retire to these parts of Basilicata. The winery covers an area of 120 hectares planted with vines at more than 420 meters above sea level, in the Maschito area grows the Serpara cru, which means place of the snakes, because of the exposure and constant mild climate throughout the year.

The Re Manfredi winery was founded in 1998 a few kilometers from Venosa, a town where the Latin poet Horace was born in 65 BC. The name is dedicated to the son of Frederick II of Swabia, who loved to retire to these parts of Basilicata.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late October and early November
<label>Vinification and ageing:</label>Pre-fermentation cryomaceration at 5°C for 10 days and fermentation in temperature-controlled stainless steel (26°C). Aging in Allier oak barrels for 18-24 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Aglianico del Vulture Superiore Docg

Terre degli Svevi - Re Manfredi

Intense and bright ruby red. Nutmeg, coffee, licorice, dried fruit, black fruits, mineral notes. Juicy, slightly tannic, fresh, savory, persistent, fruity.

The Seal of Cantine del Notaio expresses the character of Basilicata, the traditional soul of the region but revisited with a modern twist. It is produced organically with a scientific approach of biodynamics to safeguard the land. Aglianico grapes are left to dry from cold, the clusters remain on the vine until early December.

The Seal of Cantine del Notaio expresses the character of Basilicata, the traditional soul of the region but revisited with a modern twist. It is produced organically with a scientific approach of biodynamics to safeguard the land.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late November and early December with overripe grapes
<label>Vinification and ageing:</label>Vinification in stainless steel with maceration for about 30 days. Aging in French oak tonneaux for at least 24 months, then 24 months in bottle.
<label>Sulfur dioxide:</label>na

Deep ruby red. Spices, red fruits, coffee, cocoa, licorice, mineral and balsamic notes. Tannic, savory, persistent.

The "Don Anselmo" is a tribute to the founder of the winery and is made from only Aglianico grapes. By many people it was considered unsuitable for the production of a quality wine, being a very late grape, it could not have reached the right degree of ripeness. But at the Paternoster winery they have understood and made the most of the potential of the tuff-rich soil, which together with separate vinification, blending and aging in wood allow this wine to be very long-lived.

The "Don Anselmo" is a tribute to the founder of the winery and is made from only Aglianico grapes. It was considered by many to be unsuitable for the production of a quality wine, being a very late grape, it could not have reached the right degree of ripeness.

<label>Soil:</label>na
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>4 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (25-28°C) with 15-day maceration and frequent pumping over and punching down. Aging in large Slavonian oak barrels for 50% and French barriques for the remaining 50% for 15 months, then in bottle for 12 months.
<label>Sulfur dioxide:</label>na

Paternoster

Vigneti Paternoster

Intense, bright ruby red. Balsamic, red fruits, flowers, cocoa, tobacco, licorice, spices, smoky notes, graphite. Full, fruity, slightly acidic, tannic, persistent, aromatic.

Torre Titolo is a yellow country house on the outskirts of Barile, in northern Basilicata, nestled among vineyards and olive groves that has jealously guarded for four generations the history of the Fucci family and, for the past few years, the history of one of the most prestigious wines of Lucanian oenology: Titolo, named after the contrada of the same name, a deep ruby red wine with a strong personality, still very young and destined for a great future.

Torre Titolo is a yellow country house on the outskirts of Barile, in northern Basilicata,that guards the history of one of the most prestigious wines of Lucanian enology: Titolo, named after the district of the same name, a deep ruby red wine with a strong personality, still very young and destined for a great future.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Short Guyot, "shed"
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in stainless steel at controlled temperature (22-24°C). Aged in new barriques for at least 12 months, then in bottle for another 12.
<label>Sulfur dioxide:</label>na

Elena Fucci

Vigneti Elena Fucci

Bright ruby red with garnet highlights. Dried fruits, spices, menthol notes, pepper, wood. Balanced, warm, tannic.

The name "Recepit" is intended to have the double meaning of "rediscovery" of the historical and cultural heritage of the area and "hospitality" because wine in the local tradition has always been a symbol of hospitality. It is produced from Guarnaccino grapes, grown 800 meters above sea level in the Pollino National Park. Until the late 1800s these grapes were aged in the 600 or so caves dug into the rock, before the arrival of phylloxera and the subsequent abandonment of the vineyards.

The name "Recepit" is intended to have the double meaning of "rediscovery" of the historical and cultural heritage of the area and "hospitality" because wine in the local tradition has always been a symbol of hospitality. It is produced from Guarnaccino grapes, grown 800 meters above sea level in the Pollino National Park.

<label>Soil:</label>Sandy loamy-clayey texture with slightly alkaline reaction
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Simple Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>100 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (22-26°C) with maceration for 8-10 days. Aging in steel for 8 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Guarnaccino Basilicata Igt

Guarnaccino

600 Grotte

Vigneti 600 Grotte

Chiaromonte

Intense ruby red with garnet highlights. Underbrush, black fruits, cherry jam, spices, licorice, balsamic notes. Velvety, structured, tannic.

Tamurro Nero, originally known as Coll d'Tamur, is a rare grape variety that is currently used in purity only by Le Querce Estate. It was probably brought from France by Duke Philibert of Savoy.

<label>Soil:</label>Franco-sandy of volcanic origin
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Between late October and early November
<label>Vinification and ageing:</label>Maceration and fermentation for 30 days. Aging in new French Allier and troncais barriques for 24 months. Further aging in steel barrels for 12 months, then about 2 years in bottle.
<label>Sulfur dioxide:</label>na

Vino Rosso

Tamurro Nero

Tenuta le Querce

Vigneti Tenuta le Quercie

Coral pink. Flowers, strawberry candy, red fruits. Fragrant, fruity, savory.

The name "600 caves" evokes the ancient caves in which wines were aged in the 1800s, and "Recepit," which means rediscovery, was chosen by the winery for the rediscovery of Guarnaccino, a rare grape variety that almost disappeared during the 1900s due to phylloxera and land abandonment. The area where this vine grows is very limited, located near the town of Chiaromonte at 800 meters above sea level on the Sinni River valley in the heart of the Pollino National Park.

The name "600 caves" evokes the ancient caves in which wines were aged in the 1800s, and "Recepit," meaning rediscovery, was chosen by the winery for the rediscovery of Guarnaccino, a rare grape variety that almost disappeared during the 1900s due to phylloxera and land abandonment.

<label>Soil:</label>Sandy loamy-clayey texture with slightly alkaline reaction
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Simple Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>100 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Destemming without crushing, cryomaceration for 24 hours. Fermentation in steel at controlled temperature (12-15°C). Maturation in steel, on fine lees, for 3 months with regular bâtonnage, then in bottle for 3-4 months.
<label>Sulfur dioxide:</label>na

Delicate and bright straw yellow. Flowers, fruit, peach, notes of herbs, mint. Enveloping, balanced, fresh, savory.

Malvasia Bianca di Basilicata was a very important grape variety in the Vulture area. Like other types of "Malvasia" it was grown 500 meters above sea level on mountain slopes. Malvasia Bianca di Basilicata is an apparently hardy grape, but sensitive to potassium and magnesium deficiencies and prone to powdery mildew. Some experts in the past considered this grape as a biotype of Malvasia Bianca Lunga and Malvasia Bianca di Candia, but from recent studies these three varieties are distinct.

Malvasia Bianca di Basilicata was a very important grape variety in the Vulture area. Like other types of "Malvasia" it was grown 500 meters above sea level on mountain slopes.

<label>Soil:</label>na
<label>Average vineyard age:</label>8-15 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>10-12 t
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel at controlled temperature (15-18°C). Aging in barrique for 12 months.
<label>Sulfur dioxide:</label>na

type

vinification

associations

selections

all wines

Wines of Basilicata

'La Firma' Aglianico del Vulture Doc

'Damaschito' Aglianico del Vulture Doc

'Serpara' Aglianico del Vulture Superiore Docg

'Il Sigillo' Aglianico del Vulture Doc

'Daginestra' Aglianico del Vulture Doc

'Don Anselmo' Aglianico del Vulture Doc

'Titolo' Aglianico del Vulture Doc

'Recepit Rosso' Guarnaccino Basilicata Igt

'Tamurro Nero' Vino Rosso

'Recepit Rosato' Guarnaccino Basilicata Igt

'Verbo Bianco' Malvasia Basilicata Igt