The elegance of Aglianico

Aglianico, whose ideal environment is highly-elevated lands which are not too rich, arrived from Greece over two thousand years ago. It soon established itself in the viticulture in southern Italy . These thick, dark-skinned grapes with their small compact clusters are the key to producing a distinctive aroma.

TheAglianico di Donato D’Angelo is produced in the late-October harvest in vineyards whose average age is between 40 and 50 years. The same grapes are vinified by crushing, destemming and subsequently maceration and natural fermentation in cement tanks. After the drawing off, the long aging process in tonneaux is for at least eighteen months. This results in a beautiful ruby colour with timid orange highlights. It emits a mixture of the aroma of flowers and mineral notes, and to experience them for just a few moments, brings an aura of fine spiciness. When this elegant wine is tasted, it is very good with its strong acidity which merges with a good body of alcohol and it has a good texture of tannins in a perfect balance.
“If I had to combine it, I would choose a guinea-fowl” (Paolo Massobrio).

Calice Calice, is produced from the harvest yield in the younger vineyards, whereas the third ace of Filomena and Donato is a blend of Aglianico and Cabernet Sauvignon which takes the name of Basilicata Balconara. It is aged for eighteen months in tonneaux and follows the custom of bringing only great wines to the table.

Fiano, which is of ancient origin, is a vigorous and fertile white grape variety having a low yield. Some theories claim that this wine originates from Greece, but we can be certain that the best productions of it are on volcanic soils. The cluster, with its winged pyramidal shape and very tight berries, is elliptical and medium-sized with a thick skin which is golden and slightly itchy. Taste the Bianco of Donato D’Angelo.