Considered the Barolo of the south, or as many would suggest, Barolo is the Aglianico of the north. This Aglianico from the Vulture area of Basilicata was awarded DOC status in 1971 and is known as Aglianico Del Vulture it has now been awarded DOCG status.
Cantine Madonna delle Grazie is the only winery that has been with Perugini since the very beginning, we have grown together and their wines have evolved every year since. I was taken back in 2007 and still taken back now in 2017.
The entire production is organic as Paolo follows this practice inherently as the family has been producing organic fruit since the beginning when they were grape growers. It is not a trend for them to be organic, but rather a logical approach and lifestyle, anything different would just simply not make sense.
50-60 year old vines from a small plot in the Liscone vineyard that are made up of a slightly different soil composition. Dark and concentrated ruby red with garnet hightlights. The aroma and bouquet is elegant and complex with red fruit and well harmonized spicy notes. The palate is full bodied, round, mouth filling flavours of red fruits, dark chocolate with a pleasing weight and long elegant finish, fantastic acidity. Fruit is always hand picked de-stemmed and crushed, cold soaked for two days and fermented in small open top vats with frequent punch downs. After an extented lees maturation it aged in new french tonneaux (500L) for 12 months.
This very limited Aglianico del Vulture (only 750 bottles produced) is from the wineries oldest vineyard dating back to 1964. Dark and concentrated ruby red with garnet highlights, an aroma of great intensity and complexity on the nose displaying ripe red fruits and spicy notes. On the palate, a lovely fruit concetration, depth, integrated oak and velvety tannins. On the finish, a lingering and fascinating fruit. Fermentation took place in a small open top stainless steel tank. During fermentation, every day the cap was plunged several times daily to extract colour, tannins and flavour. An extended lees maturation and 24 months of aging in French oak has softened the tannins and given a full rich complexity to the flavour.
30 year-old vineyards from the Liscone vineyard with controlled production quantities under 100q/ha. The fermentation is made in small vertical tanks in a maceration period of two or three weeks. The aging is made in French oak tonneaux. The wine has a ruby red colour and it has an elegant aroma with a predominance of fruity notes typical of the Aglianico variety. It has a good structure with an elegant tannin.