Aglianico del Vulture is a DOC wine area in Basilicata. Treccani dates the grape's introduction to the Greek period. The wines are dry, savoury and mineral, with firm acidity and tannin and the capacity to age. Aglianico del Vulture Superiore is the DOCG wine intended for longer ageing. The consortium, established in 1986, promotes, protects and represents DOC Aglianico del Vulture.
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Elsewhere in Basilicata
- Aglianico del Vulture SuperioreNo producers listed yetAglianico del Vulture Superiore is a red wine from Basilicata intended for longer ageing. It carries DOCG, the controlled and guaranteed designation of origin.
- Grottino di RoccanovaNo producers listed yetGrottino di Roccanova is a DOC covering three municipalities in Potenza province. It includes red, reserve red, white and rosé wines, and its name refers to ageing wine in sandstone caves.
- MateraNo producers listed yetMatera DOC covers the entire province of Matera. Its wines include red, white, rosé, sparkling and passito styles, while Matera Rosso combines Sangiovese and Primitivo.
- Terre dell'Alta Val d'AgriNo producers listed yetTerre dell'Alta Val d'Agri is a wine area in Basilicata. Its permitted styles include rosato, or rosé.
Producers in Aglianico del Vulture
Producer profiles
- Azienda Agricola Donato D’Angelo di Ruppi FilomenaFourth-generation Basilicata estate built around Aglianico del Vulture, with a cellar-aged Donato d'Angelo wine and a younger-vine bottling called Calice from the volcanic hills of the Vulture DOC zone.
- Azienda Agricola Elena FucciSingle-wine Basilicata estate producing Titolo, an Aglianico del Vulture from seventy-year-old vines at 600 metres on Monte Vulture's volcanic slopes.
- Basilisco Societa Agricola SrlCertified organic Aglianico del Vulture from volcanic slopes above Barile, aged in natural caves beneath a 16th-century palace in the Vulture hills of Basilicata.
- Casa Vinicola D'AngeloFour-generation Basilicata family estate making Aglianico del Vulture on volcanic slopes above Rionero in Vulture, with native-yeast fermentation, ten days of skin maceration, and 18 months in large neutral oak.