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Re Manfredi Aglianico Aglianico del Vulture 2005

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Winemaker's Notes:

Leafy, bramble-like notes of forest floor, garden greens and exotic spice, the wine has bright berry accents and ends...

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Gordons Fine Wine
Waltham, MA (400 mi) 		USD 35.99
750ml 		Buy Now
Englewood Wine Merchants
Englewood, NJ (230 mi) 		USD 38.00
750ml 		Buy Now
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Suggested Recipe Pairing

Tuscany Rice And Bean Soup featuring RiceSelect™ Texmati® Light Brown Rice

Texmati® Light Brown Rice is a quick-cooking, all-natural rice that brings out the comforting flavors of Tuscan dishes, especially when paired with Italian Red Wines

View Recipe »


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ItalianWineShop.it
Ortona, Abruzzo (5,200 mi)

€16.50 USD $21.34 750ml
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Total Beverage, Westminster Colorado
Westminster, CO (1,500 mi)

$29.98 750ml
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Winemaker's Notes:

Leafy, bramble-like notes of forest floor, garden greens and exotic spice, the wine has bright berry accents and ends on a spicy, almost piquant note. The 100% Aglianico fruit is sourced from 52 hectares, with a hillside exposition at 400 meters elevation and mainly volcanic soils near Venosa. One vineyard covers 30 hectares, with 30 year-old vines, planted at a density of 3000 vines/hectare, and Guyot pruned, while another is 22 hectares with 20 year-old vines, plug cordon pruned 80cm off the ground. Traditional clones of the zone have been planted, and all vines are grafted on site, using a selection of the best old, local vines. The grape bunches are manually harvested from mid-October and winemaking follows traditional methods, with 15-20 day fermentation at 25°C and a single re-assembly per day. The must is drawn off with 5-10% of sugars still present and put into French Allier barriques until fermentation ends. At the end of malolactic, the wine is racked and aged for 12 months in the same barriques, 50% new, medium toast and 50% second use. from 20to 30-year-old vines.

Leafy, bramble-like notes of forest floor, garden greens and exotic spice, the wine has bright berry accents and ends on a spicy, almost piquant note. The 100% Aglianico fruit is sourced from 52 hectares, with a hillside exposition at 400 meters elevation and mainly volcanic soils near Venosa. One vineyard covers 30 hectares, with 30 year-old vines, planted at a density of 3000 vines/hectare, and Guyot pruned, while another is 22 hectares with 20 year-old vines, plug cordon pruned 80cm off the ground. Traditional clones of the zone have been planted, and all vines are grafted on site, using a selection of the best old, local vines. The grape bunches are manually harvested from mid-October and winemaking follows traditional methods, with 15-20 day fermentation at 25°C and a single re-assembly per day. The must is drawn off with 5-10% of sugars still present and put into French Allier barriques until fermentation ends. At the end of malolactic, the wine is racked and aged for 12 months in the same barriques, 50% new, medium toast and 50% second use. from 20to 30-year-old vines.

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Dietary Information: Organic


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