Our wine is made with aglianico grapes that are grown exclusively in our vineyards.
Each of our vines are distinct and unique, linked to the specific piece of land where they grow. In our cellar, we focus on those differences to produce wine that can not be made anywhere else.
In addition to the four “Aglianico del Vulture” DOC red wines (Messer Oto, Liscone, Bauccio, and Drogone) we also produce a rosé wine and a white wine IGT from the same grape (Sagaris, Leuconoe).
Venosa’s history, culture and unique places have inspired the names of our wines.
MESSER OTO
Aglianico del Vulture DOC
Messer Oto is the name of a fountain built in the late Renaissance style, which has over time provided water and opportunity for lively meetings, right in centre of the historic Venosa. Now it offers its name to this equally lively Aglianico wine.
Grape variety: Aglianico del Vulture.
Area of production: contrada piano di camera in the district of Venosa.
Tasting notes: Bright ruby red with red fruits notes and delicate nuances of spices typical of the aglianico variety; the palate is dynamic showing silky texture and a long dry finish.
serving: 18-20°C.
Alcohol Content: 13,0-13,50 %vol.
Winemaking: during maceration-fermentation we checked the temperature in order to preserve its fresh fruit flavours. Post malolactic fermentation, we left the wine on its lees to give a richer texture and a greater complexity
LISCONE
Aglianico del Vulture DOC
It is the territory and the site of the vineyards that give the name to this high quality Aglianico bottle, typical of Vulture lands. Its scents and flavors retain all the passion and the work of the winemaker.
Grape variety: Aglianico del Vulture.
Area of production: contrada l’Iscone in the district of Ve-nosa, grapes are sourced from a parcel of Liscone vi-neyard with 30 years old vines.
Tasting notes: bright ruby red and elegant aroma with predominance of fruity and floral notes typical of the ag-lianico variety; the palate is characterized by its typical balanced tannins and lively freshness.
Serving: 17-18°C.
Alcohol Content: 13,00-14,00 %vol.
Winemaking: fermentation and maceration took place in small tank with delicate pumping over to break the cap. After malolactic fermentation the wine was put into a combination of used french tonneaux for about 8-12 months.
BAUCCIO
Aglianico del Vulture DOC
Bauccio or rather Pirro del Balzo is Prince of Venosa in the fifteenth century. The city owes him the castle and a new urban structure. The name of this elegant Aglianico, aged in oak barrels, is inspired by him.
Grape variety: Aglianico del Vulture.
Area of production : contrada l’Iscone in the district of Venosa, grapes are sourced from a parcel of Liscone vineyard with more than 50 years old vines.
Tasting notes: bright ruby red with garnet highlights; the aroma is elegant and complex while in the mouth a lively acidity balances out a full body with persistent, velvety tannins.
Serving: 17-18°C.
Alcohol Content: 14,00-14,50 %vol.
Winemaking: hand picked fruit is selected, de-stemmed and not completely crushed in small tanks with a maceration of about 30 days. After an extended maturation on its lees, it is aged in new french tonneaux (500L) for 12 months.
DROGONE D’ALTAVILLA
Aglianico del Vulture DOCG Superiore
First among the Norman brothers arrived in Venosa in the eleventh century, Drogone d’Altavilla (Drogo of Hauteville) started a good phase for the city from the economic, cultural and agricultural point of view. Under this same period the Abbey of Santissima Trinità got strengted and the “Incompiuta” project (unfinished extension) was started.
Grape variety: Aglianico del Vulture.
Area of production: contrada l’Iscone in the district of Venosa, grapes are sourced from a parcel of Liscone vineyard planted in 1964.
Tasting Notes: intense ruby red with garnet highlights, a great intensity, complexity and dynamicity on the nose. The taste shows a lovely fruit, depth, integrated oak and velvety tannins. Lingering and fascinating fruit finish.
Serving: 18-20°C.
Alcohol Content: 14,00-14,50 %vol.
Winemaking: a long fermentation-maceration takes place in a small open top stainless steel tank. Each day, during the fermentation, the cap is plunged several times to extract colour, tannins and flavour. An extended maturation and 24 months of aging in French oak has soften the tannins and gives an elegant, rich complexity to the flavour.
SAGARIS
Basilicata Rosato IGT
Sagaris was a freed slave, mentioned in a Latin inscription, found in the streets of Venosa; he is described as an attentive and trusted conductor of his master land. With the same care and with our complete dedication to work both in the vineyard and in the cellar, we want to recall his name and example.
Grape variety: 100% Aglianico del Vulture
Area of production: part of the grapes is picked from Montalbo vineyard and part from Piano di Camera vineyard;
Tasting Notes: bright salmon pink with scent of cherries and strawberries mixed to floral notes. The wine has a lovely balance and a lingering fruit filled finish.
Serving: 12-14°C.
Alcohol Content: 12,50-13,50 %vol.
Winemaking: Soon after harvest the fruit is de-stemmed, crushed and direct pressed. This is followed by a long fermentation at temperature between 16-18 °C. After fermentation, a light filtration is use to enhance the wine’s brightness.
LEUCÒNOE
Basilicata Bianco IGT
Leucònoe is the significant name that Horace gives to the woman of the “carpe diem”. A woman whose mind is clear, shiny, ready to seize the fleeting moment. No better name can be chosen for Aglianico vinified in white.
Grape variety: 100% Aglianico del Vulture.
Area of production: Montalbo vineyard.
Tasting Notes: light straw with a delicate shade of pink. The wine shows lovely herbaceous, lime, white peach notes and wet stone while the palate is rich but immediate, fresh and zesty, a perfect blend of savoury, salty and fruity character.
Serving: 10-12°C.
Alcohol Content: 12,00-13,00 %vol.
Winemaking: The grapes are hand harvested, whole bunches pressed and the free run juice cold settled naturally. After racking off juice lees a long cool fermentation takes place. The wine is then left on its light lees until the bottling time.