Storia
Foundation in Acerenza
Vigneti del Vulture was established in 2010 in Acerenza, Basilicata. Its working territory extends across northern Basilicata toward Monte Vulture, an extinct volcano. The project was conceived around grape varieties capable of adapting to the area's demanding volcanic conditions, particularly Aglianico and Greco.
Development as a Fantini production site
The company subsequently became one of the principal production sites within Fantini Group, operating as Vigneti del Vulture S.r.l. under the parent company's direction and coordination. Its Acerenza winery also houses an analytical laboratory that monitors grapes, fermenting must and wine through to bottling.
By 2023, the winery's portfolio encompassed two brands and fruit from more than one growing area. Its Basilicata production remained centred on Acerenza, Monte Vulture and Venosa, while the Vigneti del Vulture range also included a Nero di Troia label sourced from northern Puglia.
Terroir
Monte Vulture and Acerenza
The core territory extends from northern Basilicata toward Monte Vulture, an extinct volcano. Vineyards on the volcano's slopes reach elevations of up to 800 metres. The soils are volcanic, mineral-rich and generally poor; the old-vine Aglianico site used for Piano del Cerro is described more specifically as containing clay, calcium, nitrogen and tuff.
The high elevation lengthens and slows the growing season, making Vulture one of Italy's later-harvested areas. This favours late-ripening varieties such as Aglianico, Greco and Fiano. The altitude also produces a pronounced difference between daytime and nighttime temperatures.
Basilicata has a predominantly continental climate, with cold, rainy winters. Summers are moderated by Balkan breezes arriving from the direction of the Tyrrhenian Sea. These conditions combine with the volcanic, mineral-rich ground to preserve acidity and shape the area's fruit.
Venosa
Moscato comes from the rolling hills of Venosa. The zone combines volcanic-origin soils with favourable hill exposure, supporting pronounced acidity and aromatic development.
Northern Puglia
Nero di Troia vineyards lie between the provinces of Bari and Foggia, around Canosa di Puglia. Their soils combine sand and clay. Breezes from the Adriatic temper the area and help retain freshness in the grapes.
Vinificazione
Vineyards on Monte Vulture are trained low to the ground. Elevations of up to 800 metres create a long, slow season, and the late-ripening Aglianico, Greco and Fiano varieties are harvested among the last in Italy.
The old Aglianico vines associated with Piano del Cerro exceed 80 years of age. Their bunches are subjected to a double selection intended to eliminate vegetal material. Hand harvesting is used for selected Aglianico vineyards and for Moscato, with the latter collected in small baskets.
The published viticultural material does not define a single farming protocol for all supplying vineyards. Vigneti del Vulture works within Fantini's grower-based sourcing model: growers retain their land, follow prescribed quality protocols and are remunerated according to the size and quality of their plots rather than simply the volume delivered.
Reception and selection
The winery employs different reception protocols according to grape and intended style. Selected Aglianico is harvested by hand, sorted, gently crushed and destemmed. Fruit for Piano del Cerro receives a second selection to remove residual vegetal matter. White grapes may be chilled immediately on arrival and gently pressed, while Moscato is hand-picked into small baskets and pressed softly.
Fermentation
Fresh white-wine production includes temperature-controlled fermentation in stainless-steel tanks at 10°C. Juice handling can take place without oxygen to protect aroma. Moscato receives a rapid fermentation after soft pressing.
The old-vine Aglianico protocol uses small wooden vats, 25–30 days of maceration and manual pump-overs every six hours. Another published Aglianico protocol begins with five days of pre-fermentation maceration at 4–5°C, followed by fermentation at 22–24°C.
Maturation
White wines may mature in stainless steel on their lees. Moscato is matured in stainless steel and subsequently in bottle, with limited filtration used to preserve its aromatic character.
Published Aglianico regimes range from a combination of 60% stainless steel and 40% used barriques for ten months, followed by three months in bottle, to 24 months in new barriques, where malolactic fermentation takes place.
Analytical control
An on-site laboratory monitors production from grape reception to bottling. Its work includes technological and physicochemical analysis of grapes, fermenting must and wine; checks before and after bottling; and microbiological analysis. These controls guide technical decisions, help prevent faults, verify compliance with legal and HACCP requirements, and check finished wine for stability and potential refermentation. The control system also addresses pesticide residues, biogenic amines and ochratoxin A.
Filosofia
Vigneti del Vulture is built around the proposition that volcanic terrain alone is insufficient: the decisive element is the use of varieties capable of coping with demanding soils and a long growing season. Aglianico and Greco are presented as especially well adapted to this environment.
The broader production philosophy combines local growers' accumulated knowledge with defined quality protocols and technical oversight. Growers retain ownership of their vineyards, while collaboration is based on plot quality and long-term trust rather than purchasing the land or rewarding volume alone.
In the cellar, this approach combines careful fruit selection with modern analytical control. Laboratory data are used to guide interventions, prevent faults, protect food safety and maintain traceability from incoming grapes through bottling.