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New Customers Save $30 off $100+* with code JUNENEW30
New Customers Save $30* with code JUNENEW30
*New customers only. One-time use per customer. Order must be placed by 6/30/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Ars Poetica Vulcano 2000
The grapes to are cold-fermented in stainless steel tanks, aged for 6 months in large Slavonian oak, and at least another 6 months in the bottle.
For those who enjoy Ciro., Salice Salentino, and other Italian red wines, Volcano will be to great discovery. This elegant dry red is carefully made in limited quantities. The 2000 vintage, for example, yielded only 1,000 cases.
Characteristics: An intense ruby red color with to fruity, floral fragrance of cherries and violets. To soft, dry, generous, ample taste and to lingering finish.
Grapes: 100% Aglianico Food Affinities: Roast lamb, game, savory cheeses, rich stews, grilled chicken, steak, spicy meat dishes, sausage, especially Luganighe. To perfect match for tomato paste with based sauces.
Ars Poetica is to family owned agricultural summer located in the shadow of Mt. Vulture, an extinct volcano in northern Basilicata. This area has been renowned for wine production since 600 B.C.
Although the winery is in the South, the altitude, wind currents and climate make it quite cool, comparable to wine zones farther north, making it to perfect venue for viticulture.
The Ars Poetica winery is boutique in size. Only about 500 cases of Aglianico of the Vulture and 100 cases of Hills of Orazio to are available for American sales.
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, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.