Vignali D.O.C.

• Awards: See "Vignali D.O.C." awards
• Grape variety: Aglianico 100%.
• Vine training: Espalier
• Planting density: About 3.500 vines per Ha.
• Vineyards ages: 10 to 20 years old.
• Yield: 55 to 65 hl/Ha.
• Altitude: Between 400 and 550 metres a.s.l.
• Production district: The Aglianico DOC. area, which comprises 15 communes in the northeastern part of the Potenza province(Venosa territo= ry included).
• Harvest period: Usually from 10th to 30th of October.
• Grapes picking method: By hand early in the morning ,into up to 12 kos. boxes, followed by immediate transportation to the Cellars.
• Wine-making: Maceration in small stainless steel containers for 7-8 days at between 23° to 26° C.; fermentation to dryness and malolactic fermentation completed in stainless steel tanks.
• Maturation: Partly in small French oak barrels and partly in Slovenian oak 25 and 50 hectolitre casks for 12 months.
• Keeping ability: Vignali DOC. will improve for at least three years in bottles, after release.
• Tasting notes: A modern fine Aglianico vey well structured Colour: ruby red with garnet hints Bouquet: raspberry and blackcurrant fruit with spicy notes
• Taste: dry, persistent, very pleasant harmony.
• Alcohol: 12.5% vol.
• Food matching: A versatile wine to accompany Mediterranean dishes, grilled meats and cheese.
• Serving temperature: Open some time before drinking and serve at 16° to 18° C.in plain red wine glasses.
• Schedules: Download the latest Vignali D.O.C. technical