While many producers see Aglianico’s tannins as an obstacle to commercial success, Lorenzo and Andrea Piccin at Grifalco in Venosa (see the map in part 1) think nothing of leaving their wines on the skins for up to 80 days. ‘We don’t like very ripe fruit and we...
Vulture's new identity – part 2
Thursday 23 February 2023
• 12 分で読めます
Walter finds remarkable connections between Aglianico del Vulture and Barolo as a new generation of winegrowers embrace Aglianico’s tannins. Giulio Bagnale is pictured above in the Arteteke cellar. See part 1 for his report on three women pioneers in Vulture and the rediscovery of terroir in this topographically complex part of Italy’s Basilicata.
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