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Elena Fucci Aglianico Del Vulture Titolo 2004

Aglianico from Italy
    13.5% ABV
    • RP91
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    5.0 2 Ratings
    13.5% ABV

    Winemaker Notes

    Once more the Fucci family doesn't miss a beat! Its high altitude vineyards, the pure 'pozzolana' volcanic lava soil, and the musculous labor by never tiring Generoso Fucci, complete the picture you need in order to grasp the dimensions of this wine. With new acreage of old vines converted to high quality production, and the first parcels of new vineyards coming into production, Fucci is now upgraded from a close size to a garage operation. A balanced and elegant wine combined with power that we feel is unique. Very complex and age worthy version of Aglianico!

    Critical Acclaim

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    Elena Fucci

    Elena Fucci

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    Elena Fucci, Italy
    2004 Aglianico Del Vulture Titolo
    Perched above the famous Villa Rotondo, the Fucci property towers over the heart of the Aglianico del Vulture area in Basilicata. At 650 meters of altitude the soil is pure black volcanic lava, also locally known as 'pozzolana'. "Titolo" is the name of this Lava channel or "costone", which came down from the now extinct Vulture volcano. Nobody owns vineyards located higher than the Fucci's, no winery harvests later than the Fucci's, making these Aglianico grapes the last grapes harvested in all of Europe for dry red wine making!

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular and age-worthy wines at its best. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    Aglianico

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    Taking its home in the mountainous southern Italian regions of Campania and Basilicata, Aglianico is a bold red variety that needs a long hang time to fully develop and is actually one of the very last of the Italian red varieties to be harvested each year. It often takes until November to fully ripen and pushing to do it any faster often leads to rough and untamable tannins.

    The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it having any ancestry in Greece. Although, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It still thrives there today as the exclusive variety in the acclaimed, strikingly delicious and age-worthy red wine called Taurasi. While maybe not as popular as Brunello or Barolo, among Italy’s noble reds, it certainly can boast the same aging potential. Aglianico also has great success in Basilicata where it makes the robust Aglianico del Vulture and is found in scattered vineyards throughout the regions of Calabria, Puglia and Molise.

    Aglianico does well where soils are rich in volcanic matter, as is the case in Taurasi and Vulture. The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate characteritics. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish.

    Producers in Austrailia and California grow Aglianico with soem success as well.

    Aglianico is fantastic alongside roasted meats, grilled meat with a spice rub, anything with black truffles and aged cheeses.

    MSI152404_2004 Item# 102547

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