Trentangeli

Vineyard and terroir

The vineyards lie on the Tenuta Bocca di Lupo estate, in limestone-rich, stony soils. Hot days and cool nights let the grapes ripen slowly while keeping acidity and building phenolic compounds, which gives deep colour, rich flavour and ripe, resilient tannins.

Grapes

Aglianico forms the base of the blend, with Cabernet Sauvignon and Syrah. The varieties contribute powerful structure, fresh acidity, deep dark fruit and body; Syrah adds gentle spice and a silky texture.

Vinification

The grapes are harvested slightly overripe to raise their phenolic potential, giving deep colour and ripe fruit flavours. Fermentation takes place in stainless-steel tanks at a controlled temperature of up to 25–27 °C, with gentle maceration to extract colour and tannins carefully.

Ageing

The wine spends about 10 months in French and Hungarian oak barriques, where malolactic fermentation also takes place, softening the acidity and adding creamy nuances. A further 9 months in bottle lets the flavours come together in their final balance.

Tasting profile

Deep, expressive and refined, terroir-driven. Rich, spicy notes, deep dark fruit, ripe fruit flavours, silky texture, fresh acidity and ripe, resilient tannins.

Serving and pairing

Suited to autumn and winter, for example a family dinner or an evening in a restaurant.

Label / history

The label shows a railway station near the vineyards, where Aglianico, considered one of Castel del Monte's finest varieties, is grown. The spot was once a resting place for herders on their long seasonal migrations. According to legend, thirty angels watched over the sleeping shepherds, which inspired the name "Trentangeli".