Winemaker Notes
Vignali is made from 100% old-vine Aglianico harvested in mid to late October from vineyards that were planted in 1975 in the Vúlture area of Basilicata. Aged in large Slavonian oak barrels for 10 months to provide roundness and softness. An additional six months in bottle allow for extra finesse.
91 Points
"This aglianico grows between 1,300 and 1,800 feet on the volcanic slopes of Monte Vulture, at the far end of the Italian peninsula. Full and ripe, with flavors of dried red and black berries held firm by leathery tannins, it's a classic style ready for lamb that's braised until falling from the bone."
Wine & Spirits
Professional Ratings
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.