Name: 'La Firma' Aglianico del Vulture Doc
Brand: Cantine del Notaio
Price: 32.5 EUR
Availability: InStock

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.

La Firma di Cantine del Notaio è un vino da cui spicca l’indole del territorio in cui è prodotto, a Rionero in Vulture, in provincia di Potenza. 

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

Aglianico del Vulture Doc

Aglianico

Tonneau

Bottiglia

Cantine del Notaio

Monte Vulture

Italia

Alto Vulture

Basilicata

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

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