Alberi in Piano – Cantina Il Passo wine

Grape Variety: Aglianico del Vulture
Soil: Loam soil – total area 4 hectares – 35-year-old vineyard
Pruning: Spur cordon system
Harvest Period: Late October; strictly handpicked.
Vinification: Classic red vinification; manual harvesting in plastic crates. The grapes are hand-selected by passing them over a vibrating conveyor belt, and the clusters are gently destemmed and crushed. The must with the skins is transferred to temperature-controlled fermentation tanks, where fermentation lasts about 15 days at a constant temperature of approximately 28°C (82°F). During the entire fermentation phase, three daily pump-overs are performed. After fermentation, the wine is pressed and, following analytical checks, racked into steel tanks where it rests for about 2 months. It is then transferred to new tonneaux barrels to undergo malolactic fermentation and further aging in wood for about 18 months. Subsequently, pre-bottling operations are carried out.

Analytical Data: Alcohol content 14% – total acidity 5.80 g/L – pH 3.35
Pairing: A classic pairing with sauces and meats; especially recommended with Lucanian lamb leg served on a bed of peppers and sun-dried tomatoe