OUR WINE VARIETIES

 

Our wine is made with aglianico grapes that are grown exclusively in our vineyards.

Each of our vines are distinct and unique, linked to the specific piece of land where they grow. In our cellar, we focus on those differences to produce wine that can not be made anywhere else. 

In addition to the four "Aglianico del Vulture" DOC red wines (Messer Oto, Liscone, Bauccio, and Drogone) we also produce a rosé wine and a white wine IGT from the same grape (Sagaris, Leuconoe).

Venosa's history, culture and unique places have inspired the names of our wines. 

 

 

MESSER OTO

AGLIANICO DEL VULTURE DOC

Messer Oto is the name of a fountain built in the late Renaissance style, which has over time provided water and opportunity for lively meetings, right in centre of the historic Venosa. Now it offers its name to this equally lively Aglianico wine.

  • Variety: 100% Aglianico del Vulture grapes;
  • Vineyard: piano di camera vineyard;
  • Tasting notes: colour: intense ruby red; aroma: red fruits notes and delicate nuances of spices typical of the aglianico variety; palate: full bodied with a palate showing ripe rich fruits, silky texture and a long dry finish, a wine with interesting aging potential;
  • Serving: 18-20°C;
  • Alcohol Content:  13,5-14,0 %vol;
  • Winemaking: during maceration-fermentation we checked the temperature in order to preserve its fresh fruit flavours.   Post malolactic fermentation, we left the wine on its lees to give a richer texture and a greater complexity.
 
 

LISCONE

AGLIANICO DEL VULTURE DOC

It is the territory and the site of the vineyards that give the name to this high quality Aglianico bottle, typical of Vulture lands. Its scents and flavors retain all the passion and the work of the winemaker.

  • Variety : 100% Aglianico del Vulture grapes;
  • Locality : Liscone vineyard, specifially coming from 30 years old vines;
  • Ttasting notes : colour : bright ruby red; aroma : elegant aroma with predominance of fruity notes typical of the aglianico variety; palate : medium bodied wine with a lively fresh and elegant tannin;
  • Serving : 17-18°C;
  • Alcohol Content:  13,5 %vol;
  • Winemaking : fermentation took place in small tank with frequent pumping over to break the cap. Post malolactic fermentation, the wine was put into a combination of new and older  french tonneaux (500L);
 
 

BAUCCIO

AGLIANICO DEL VULTURE DOC

Bauccio or rather Pirro del Balzo, Prince of Venosa in the fifteenth century. The city owes him the castle and a new urban structure. The name of this elegant Aglianico, aged in oak barrels, is inspired by him.

  • Variety: 100% Aglianico del Vulture grapes;
  • Locality : Liscone vineyard, specifially coming from 50 years old vines;
  • Tasting Notes: colour: dark and concentrated ruby red with garnet highlights; aroma: the bouquet is elegant and complex with red fruit well harmonized  spicy notes;palate: full bodied with round, mouth filling flavours of red fruits, pleasing weight and a long elegant finish with good acidity;
  • Serving: 17-18°C,  
  • Alcohol Content:  14,5 %vol;
  • Winemaking: hand picked fruit is selected, de-stemmed and crushed, and fermented in small open   top vats with frequent punch downs. After an extended maturation, it is aged in new french tonneaux (500L) for 12 months.
 
 

DROGONE

AGLIANICO DEL VULTURE DOC RISERVA

The name chosen for the Aglianico Riserva is Drogone di Altavilla. Lord of Venosa, in the first half of the eleventh century, he strengthened the prestigious and rich Benedictine monastery of ss. Trinità Abbey, from the cultural, artistic and agricultural point of view.

  • Variety: 100% Aglianico del Vulture  grapes;
  • Vineyard: Liscone vineyard, from a small parcel planted in 1964;
  • Tasting Notes: colour: dark and concentrated ruby red with garnet highlights; aroma: great intensity and complexity on the nose displaying ripe red fruits and spicy notes ;palate: lovely fruit concentration, depth, integrated oak and velvety tannins. Lingering and fascinating fruit finish.
  • Serving: 18-20°C;
  • Alcohol Content:  14,5 %vol;
  • Winemaking:  fermentation takes place in a small open top stainless steel tank. Each day during fermentation, the cap is plunged several times to extract colour, tannins and flavour. An extended maturation and 24 months of aging in French oak has softens the tannins and gives a full, rich complexity to the flavour.
 
 

SAGARIS

BASILICATA ROSATO IGT

It is the care and attention of the work in the vineyard and in the cellar that inspired the name of Sagaris for the rosè wine. Sagaris was a freed slave mentioned in one of the Latin inscriptions found on the streets of Venosa.

  • Variety: 100% Aglianico del Vulture  grapes;
  • Vineyard: part of the grapes is picked from Montalbo vineyard and part from Piano di Camera vineyard;
  • Tasting Notes: colour:  bright salmon pink; aroma: fruit aroma with particularly cherry and strawberries notes out of the glass ;palate:  the wine has a lovely balance and a lingering fruit filled finish.
  • Serving: 12-14°C;
  • Alcohol Content:  13,5 %vol;
  • Winemaking: Soon after harvest the fruit is de-stemmed and crushed, and the juice is allowed to remain in contact with the grape skin for around 8 hours. This is followed by a long cool fermentation. After fermentation, a light filtration is use to enhance the wine's brightness.
 
 

LEUCONOE

Leuconoe, the significant name that Horace gives to the woman of the "carpe diem". A woman whose mind is clear, shiny, ready to seize the fleeting moment. No better name can be chosen for Aglianico vinified in white.

  • Variety:100% Aglianico del Vulture grapes.
  • Vineyard: Montalbo vineyard;
  • Tasting Notes: colour: light straw with a delicate shade of pink; aroma: the wine shows lovely herbaceous, lime and white peach notes; palate: light bodied, fresh and zesty, a perfect blend of savoury, salty and fruity character;
  • Serving: 12-14°C;
  • Alcohol Content:  12,50-13,00 %vol;
  • Winemaking: The grapes are hand harvested, whole bunches pressed and cold settled without using fining agents. After racking off juice lees a long cool fermentation takes place. The wine is then left on its lees and stirred to increase the palate weight and texture before the wine is filtered and bottled.