After Stemming and pressing of bunches, the must is given a cold maceration on the skins, then ferments slowly at 79° F. Afterward the wine macerates on the skins for over 20 days, with daily pumpovers and délestages. Malolactic fermentation follows;

93 Points
2016 vintage
Harvest Note
Harvest 2016 started off mild in the spring, leading to a budding early of about 10 days. Discontinuous periods followed, characterized by sudden drops in temperature and frequent rains, which took to the recovery on the vegetative activity. May through June saw abundant rainfalls which caused an increase in the mildew risk, making the management of vineyards more challenging and demanding. However, focused attention and prevention led to healthy grapes which produced wines of usual quality and longevity. The flowering took place between the end of May and the beginning of June.
Tasting Note
Elegant, rich of velvet tannins with wild cherries, blackberry, spicy vanilla and tobacco scents. The palate is full, with an elegant texture and Kinely balanced.
Food Pairing
Ideal for barbecue or meat-based pasta dishes.
Technical Data
GRAPES: 100% Aglianico
PH: 3.66
ACIDITY: 5.5 g/L
ABV: 13.5%
AGING: Half ages in Allier oak small barrels, half in Slavonian oak large casks
Unique Selling Points
  • An elegant example of Taurasi
  • Aged for 18 months in oak casks and barriques and an additional 12 months in bottle

About the Grape

Aglianico is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. The vine originated in Greece and was brought to the south of Italy by Greek settlers
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