Somos Biodynamically Farmed Agliancio
Region: McLearn Vale, SA
From the Winery:
Aglianico is a high octane variety, producers in Campania tend to treat it similarly to Nebbiolo and give it long macerations and consequently long maturation times in oak. We try and treat it more like Pinot Noir. Cold soaking and gentle treatment with whole-bunch ferment, which results in a lighter yet structured Aglianico; tons of spice and flowers, svelte texture, pepper-dashed red and black sour-sweet fruit character.
Picked in April it came in quite cold. About 25% was laid into open fermenter as wholebunch. We let it warm naturally and wild ferment and was plunged daily by hand. We pressed before it finished fermentation to avoid extraction of Aglianico’s typical grip. Matured in 2nd and 3rd fill oak to impart some subtle spice, it rested for 12 months before racking and bottling unfined and unfiltered.