About this wine
Vineyard and terroir
The Aglianico vineyards lie at approximately 500 m a.s.l. on medium-textured soils with substantial clay in the deeper layers. Their northern exposure helps preserve freshness and aromatic integrity. The eight-year-old vines are Guyot-pruned on trellises at 4,000 vines per hectare, yielding approximately 80 q/ha or 2 kg per vine.
Grapes
Aglianico vinified as a blanc de noirs.
Vinification
The grapes are harvested manually in early September. Whole bunches undergo soft, selective pressing to extract only the free-run juice. White vinification follows in temperature-controlled stainless steel. A portion of the base wine matures in 500 L tonneaux and 225 L barriques. Secondary fermentation takes place in bottle under temperature-controlled conditions using the traditional method.
Ageing
The sparkling wine remains on its lees for 30 months. It is finished Pas Dosé.
Tasting profile
Brilliant straw yellow with delicate powder-pink highlights. The layered bouquet combines pomegranate, crisp small red berries, vanilla, orange, cinnamon and sweet spices with toast, balsamic accents, aromatic herbs and a smooth mineral impression. Fresh and vibrant on entry, the palate becomes creamy and enveloping. A saline, mineral line supports the elegant Aglianico structure, leading to a long, harmonious finish with returning spice and fruit.
Serving and pairing
Serve at 10–12°C. Suitable partners include oysters, sushi and fish sashimi, fish tartare, smoked salmon and fresh or lightly matured goat cheeses. Pasta pairings include spaghetti with colatura di alici, tagliolini with aromatic butter and bottarga, lobster linguine, and light fish or shellfish soups. It can also accompany Catalan-style lobster, baked fish with Mediterranean herbs, grilled prawns and cuttlefish, herb-roasted lamb, potato tart, herb zucchini flan, or grilled vegetables with citrus dressing. Ageing potential is at least 15 years.
Label / history
A removable upper label conceals one of two representations of Dionysus taken from Doina Botez’s paintings Baccanale II and Baccanale III. The works belong to the Mastroberardino Art Gallery and form part of the 1993–1998 triptych Il colore di Dioniso. Lifting or tearing away the upper label reveals the hidden artwork.
