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The Pipoli Aglianico del Vulture from Vigneti del Vulture in Basilicata reveals a bright, purple-red color when swirled in a glass. The nose of this Vigneti del Vulture red wine reveals all kinds of plums, black cherries, lilacs, violets and lavender. As if that wasn't already impressive, the maturation in small wooden barrels adds oriental spices, gingerbread spice and vanilla.
On the palate, the Pipoli Aglianico del Vulture from Vigneti del Vulture opens wonderfully aromatic, fruity and balanced, and despite its dry taste, this red wine delights with a juicy melt and elegantly integrated residual sweetness. On the palate, the texture of this well-balanced red wine is wonderfully fleshy and dense. The Pipoli Aglianico del Vulture is impressively fresh and lively on the palate thanks to its vital fruit acidity. On the finish, this storable red wine from the Basilicata wine-growing region impresses with its considerable length. There are again hints of lilac and violets. Mineral notes from the volcanic rock-dominated soils are added to the finish.
Vinification of the Vigneti del Vulture Pipoli Aglianico del Vulture
This red wine clearly focuses on one grape variety, namely Aglianico. Only first-class grapes were harvested for this exceptionally well-balanced single-varietal wine from Vigneti del Vulture. The grapes grow under optimal conditions in Basilicata. Here, the vines dig their roots deep into volcanic rock soils. Once perfect physiological ripeness is ensured, the grapes for the Pipoli Aglianico del Vulture are harvested exclusively by hand without the help of coarse and less selective harvesters. After manual harvesting, the grapes are transported to the press house as quickly as possible. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. The fermentation is followed by 13 months of ageing in oak barriques.
Dining recommendations for Vigneti del Vulture Pipoli Aglianico del Vulture
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with spicy curry with lamb, goose breast with gingery red cabbage and marjoram or leek tortillas.
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