Beschreibung
The Aglianico del Vulture DOC Teodosiofrom the from the Basilicatawinery is a winery is a still red wineproduced in Barile, produced in Barile, Basilicata. We are on the slopes of . We are on the slopes of Monte Vulture, in an area of extraordinary beauty rich in villages, vineyards, and lush forests. It is a relatively young wine whose history is closely linked to the recovery of the „Shesh“ lava caves, dug into the tuff by ancient Albanian settlers in the 15th century. The region has a unique , in an area of extraordinary beauty rich in villages, vineyards, and lush forests. It is a relatively young wine whose history is closely linked to the recovery of the „Shesh“ lava caves, dug into the tuff by ancient Albanian settlers in the 15th century. The region has a unique terroir. The climate is characterized by hot, dry summers and harsh winters with sharp temperature variations. The most interesting peculiarity is the soil. Monte Vulture, an ancient, now extinct volcano, has created a tuff soil, rich in mineral salts and layers of . The climate is characterized by hot, dry summers and harsh winters with sharp temperature variations. The most interesting peculiarity is the soil. Monte Vulture, an ancient, now extinct volcano, has created a tuff soil, rich in mineral salts and layers of flyshthat give the wine an unmistakable structure and freshness. The Aglianico del Vulture DOC Teodosio is produced with 100% that give the wine an unmistakable structure and freshness. The Aglianico del Vulture DOC Teodosio is produced with 100% Aglianico, a , a native grapefrom Basilicata. The vines are trained using the from Basilicata. The vines are trained using the Guyotsystem, with minimal human intervention. Harvest takes place in the last ten days of September and is done entirely by hand. The tuff caves with their unmistakable tunnels become the true protagonists of the winemaking process. The must, after an initial soft pressing, is transferred to large steel tanks where it macerates and ferments for approximately 30 days. At this point, the wine is ready to rest for a year in system, with minimal human intervention. Harvest takes place in the last ten days of September and is done entirely by hand. The tuff caves with their unmistakable tunnels become the true protagonists of the winemaking process. The must, after an initial soft pressing, is transferred to large steel tanks where it macerates and ferments for approximately 30 days. At this point, the wine is ready to rest for a year in second- and third-use French oak barriques. Bottling involves a further three-month . Bottling involves a further three-month agingperiod in the dark, silent caves of Barile.period in the dark, silent caves of Barile.
