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Azienda Bisceglia Terra di Vulcano Aglianico del Vulture 2011

Aglianico from Italy
    0% ABV
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    Winemaker Notes

    Made from 100% Aglianico, this wine is refined in stainless steel to retain the freshness and character of this indigenous variety. Intense ruby-garnet in color, pronounced aromas of blackberries and spices complement undertones of forest floor and hints of smoke. On the palate, the wine is harmonious and balanced with soft, round tannins.

    Critical Acclaim

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    Azienda Bisceglia

    Azienda Bisceglia

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    Azienda Bisceglia, Italy
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    The Bisceglia Estate is situated on the lower slopes of the extinct volcano, Mount Vulture, in the splendid district of Lavello. This old farming community is officially recognized as "Wine Town" in the Basilicata Region of Southern Italy. The winery itself was designed by internationally-acclaimed architects Hikaru Mori and Domenico Santomauro and has state of the art winemaking facilities as well as aging cellars.

    The Estate extends over uncontaminated hillside rich in flora and fauna, characterized by a Mediterranean microclimate. A natural balance of temperature changes characterizes this terroir, conferring remarkable fertility to calcareous and clay loam soils. The Bisceglia is comprised of forty hectares of vines in the heart of the Aglianico DOC appellation, which include the local varieties Aglianico, Moscato and Fiano as well as a selection of international vine varieties.

    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.

    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 spends until November on the vine and pushing 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. However, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It thrives there today as the exclusive variety in the 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 volcanic soils such as those found in Basilicata where it makes the robust Aglianico del Vulture. It is also found scattered throughout vineyards in Calabria, Puglia and Molise.

    Producers in Austrailia and California grow Aglianico with success too.

    The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish. Aglianico is fantastic alongside roasted or grilled meats, anything with black truffles and aged cheeses.

    YNG348421_2011 Item# 135736