The Tenute Piano Regio Aglianico del Vulture Superiore DOCG 2018 by Cantine Strapellum is a wine as generous as Basilicata. Grapes: obtained from carefully selected hand-picked Aglianico del Vulture grapes. Production area: estate vineyards located on the slopes of Mount Vulture. Tenute Piano Regio area - Venosa. The freshly harvested grapes arrive at the winery and are quickly destemmed and crushed to extract only the noblest and most aromatic fractions from the skin and the outermost part of the berry. Fermentation, at controlled temperature, takes place in refrigerated stainless-steel tanks. Maceration lasts 20-25 days, during which periodic pump-overs are performed so as to allow the must to absorb all the trace elements present in the skins and gently extract the coloring matter. Racking takes place only when all the sugar has turned into alcohol. It is transferred into thermally insulated stainless-steel tanks so as to keep the post-fermentation temperature of about 22°C for a long time. In this way malolactic fermentation starts and ends spontaneously in the following two months. The entire wine is left to rest for 24 months in new 225-liter French oak barriques, medium toasted. It completes its aging in fine bottles for at least 12 months. Alcohol content 14.5% Vol. Vintage 2018.
Price VAT included
The Tenute Piano Regio Aglianico del Vulture Superiore DOCG 2018 by Cantine Strapellum is a wine as generous as Basilicata. Grapes: obtained from carefully selected hand-picked Aglianico del Vulture grapes. Production area: estate vineyards located on the slopes of Mount Vulture. Tenute Piano Regio area - Venosa. The freshly harvested grapes arrive at the winery and are quickly destemmed and crushed to extract only the noblest and most aromatic fractions from the skin and the outermost part of the berry. Fermentation, at controlled temperature, takes place in refrigerated stainless-steel tanks. Maceration lasts 20-25 days, during which periodic pump-overs are performed so as to allow the must to absorb all the trace elements present in the skins and gently extract the coloring matter. Racking takes place only when all the sugar has turned into alcohol. It is transferred into thermally insulated stainless-steel tanks so as to keep the post-fermentation temperature of about 22°C for a long time. In this way malolactic fermentation starts and ends spontaneously in the following two months. The entire wine is left to rest for 24 months in new 225-liter French oak barriques, medium toasted. It completes its aging in fine bottles for at least 12 months. Alcohol content 14.5% Vol. Vintage 2018.
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