Azienda Bisceglia Terra di Vulcano Aglianico del Vulture 2016
Pair this wine with pasta dishes with tomato sauce, pizza, gazpacho, and ash-ripened goat cheeses.
The Bisceglia (pronounced: be-SHAYL-yah) estate is an important and dynamic winery offering a range of top-quality products. After many years in the corporate food industry, Mario Bisceglia returned to his land to begin this adventure and founded the estate in 2001. His goal is to continually produce world-class wines made with both indigenous and international varietals grown in the Basilicata region. 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 and aging cellars. The estate extends over pristine hillsides rich in flora and fauna, characterized by a Mediterranean mesoclimate. A natural balance of temperature shifts characterizes this terroir, conferring remarkable fertility to calcareous and clay loam soils. Bisceglia comprises forty hectares of vines in the heart of the Aglianico del Vulture DOCG appellation, which include local varieties – Aglianico, Moscato and Fiano – as well as a selection of international vine varieties.
Inhabiting the arch of Italy’s boot, this southern, mountainous region has a relatively small amount of vineyard area under vine. Basilicata has one DOCG for its prized red grape, Aglianico, Aglianico del Vulture Superior, which is limited to the slopes of an extinct volcano. The best whites are made of Malvasia bianca.
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.
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.