Storia
A multigenerational relationship with the land
Tenuta Lagala’s identity is rooted in a family that has cultivated the Lucanian countryside for generations. Wine and olive oil form the two principal expressions of this agricultural tradition, tied to the volcanic landscape of the Vulture around Venosa.
1995 vineyard plantings
The oldest planting dates documented for the current vineyards are from 1995. These include Aglianico del Vulture vineyards at 400 and 450 metres above sea level, trained on espaliers and pruned Guyot. The 450-metre vineyards supply the estate’s longer-aged Aglianico del Vulture DOC wines, while a 400-metre block supplies another DOC bottling.
1998 vineyard planting
An Aglianico vineyard at 400 metres was planted in 1998. It is trained on an espalier system, pruned Guyot and planted at 4,100 vines per hectare.
2000 vineyard plantings
Further vineyards were established in 2000. These include Aglianico and Malvasia blocks at approximately 350–400 metres. Depending on the block, the vines are trained on espaliers and pruned to Guyot or double Guyot, with densities from 3,300 to 4,400 vines per hectare.
Renewal of the agricultural buildings
The estate’s old agricultural premises and former cereal-storage silo were renovated and converted into seven guest rooms. This redevelopment expanded Tenuta Lagala beyond agricultural production into hospitality, while retaining the earlier rural structures. The present complex includes the winery, restaurant and wine bar, accommodation, a heated outdoor swimming pool and a vineyard-facing terrace.
The cellar occupies a naturally conditioned space beneath the restaurant and wine bar. Its stable humidity, ventilation and naturally balanced temperature are used for maturing the wines in barrels and French-oak barriques.
Present-day Tenuta Lagala
Tenuta Lagala combines viticulture, winemaking, olive growing, hospitality and Lucanian cuisine at its property near Venosa. Arnaldo is identified as the proprietor and personally hosts tastings in the barrel cellar. The business operates as Soc. Agr. Lagala S.R.L. and presents its hospitality concept as “Accoglienza nel Vulture” — welcome in the Vulture.
Terroir
Tenuta Lagala’s vineyards lie in the Monte Vulture area around Venosa, in Basilicata, on hillside sites at approximately 350–450 metres above sea level.
The soils are volcanic in origin, loose and dry, with good structure. They are described as predominantly tufaceous, displaying the characteristic colour of pozzolanic soils and a substantial mineral presence. The same volcanic environment supports both vineyards and olive groves.
The documented vineyard elevations vary by block. Malvasia and some Aglianico grow at about 350 metres; other Aglianico blocks lie at 400 metres; the highest documented Aglianico vineyards reach 450 metres. The estate’s terrace overlooks the surrounding vineyards, while its hospitality facilities stand among vineyard rows and olive trees on the hills at the foot of Monte Vulture.
Vinificazione
The documented vineyards are all situated on hillsides in the Monte Vulture area around Venosa. Plantings date from 1995, 1998 and 2000 and occupy elevations between approximately 350 and 450 metres.
Espalier is the common training system. Guyot pruning is used across the Aglianico and Malvasia blocks, with double Guyot specified for the vineyard supplying the naturally sparkling rosé. Documented planting densities range from 3,300 to 5,000 vines per hectare.
Harvesting is performed by hand into crates. Malvasia and early-harvested Aglianico are picked during September, while Aglianico intended for red and rosé production is generally harvested during October. Documented yields vary by vineyard and intended use: 50 q/ha, 70 q/ha, 80 q/ha, 90 q/ha or 100 q/ha.
The olive groves are likewise hand-harvested. Their Coratina and Ogliarola fruit is selected before cold processing, with milling completed within 24 hours of harvest.
Cellar environment
The cellar lies beneath the restaurant and wine bar. Its naturally balanced temperature, constant humidity and ventilation provide the conditions used to mature wines in wooden barrels, French-oak barriques and tonneaux. Stainless-steel tanks are used for fermentation, maturation and pre-bottling storage.
Red-wine production
Red Aglianico is crushed and destemmed before maceration with the skins. Depending on the intended expression, maceration lasts approximately 8–10, 10–15 or 15–20 days, generally at 23–25°C. Alcoholic and malolactic fermentations take place either in temperature-controlled stainless-steel tanks or in oak.
Maturation regimes vary. They include 6–8 months in new French-oak tonneaux; 8–10 months in new French-oak barriques and tonneaux followed by stainless-steel maturation; 10–12 months in barriques followed by stainless steel; and 24 months in French-oak barrels followed by stainless steel. Bottling is generally scheduled during the cooler spring season. Depending on the wine, release follows at least three or six months in bottle.
Rosé production
For the still rosé, the must remains with its skins for eight hours. It is then softly pressed and fermented in steel at a controlled 14°C, followed by maturation in steel and bottle ageing.
White production
Malvasia is pressed and destemmed, after which the must remains in contact with the skins for approximately 24 hours at 5–8°C to extract aromatic compounds. After racking, alcoholic fermentation proceeds in stainless steel at 14–15°C. The wine matures sur lie for four months in stainless-steel tanks at 10°C and receives at least two months of bottle ageing before release.
Aglianico del Vulture is also vinified as a white wine. Whole grapes undergo gentle pressing, with only the first free-run must extracted and no skin contact. The current documented regime matures this wine for four to five months in French-oak barriques and for at least one year in bottle.
Ancestral-method sparkling rosé
Hand-picked Aglianico is destemmed and softly pressed, extracting only 50% of the free-run must. Fermentation begins with indigenous yeasts and without added sulfur dioxide. Residual sugars and yeasts drive a second fermentation in bottle according to the ancestral method. There is no subsequent disgorgement; the wine remains on its lees throughout winter and is released without added sulfites.
Filosofia
Tenuta Lagala frames its work around a multigenerational attachment to the Lucanian countryside and the products of the Vulture. Wine and olive oil are treated as parallel expressions of the same volcanic land, cultivated with dedication and respect for family tradition.
Its hospitality philosophy is expressed through “Accoglienza nel Vulture.” The estate brings wine, local food and accommodation together around conviviality at the table. The restaurant’s approach centres on seasonal Lucanian cooking, estate-grown ingredients and other locally sourced products.
In production, traditional practices coexist with controlled cellar technology. Examples include hand harvesting, Guyot-trained vineyards, indigenous-yeast fermentation and ancestral bottle refermentation alongside temperature-controlled stainless steel, French oak and carefully managed maturation periods.
Vini
