Alberi in Piano

Farming Organic Farming Techniques
Soil Type: Medium consistency, the vineyard is 35 years old.
Grape Variety: Spurred Cordon
Producer Il Passo


Wine variety: Aglianico of Vulture.
Grape harvest period: End of October; rigorously manually operated.
Vinification: Traditional red vinification; manual harvest in plastic boxes. The grapes are manually selected while scanned on a vibrating band; the bunches are pressed while stalks are gently separated from the must. The peeled must is brought in temperature-controlled fermenters; the fermentation process lasts about 15 days at constant temperature (approximately 28°). During the whole fermentation process 3 daily assemblies are carried out. At the end of the fermentation process, thanks to pressing operations, the wine is first analytically checked and then poured in a steel tank, where it will stand for about 2 months. The wine will later be put in new wooden barrels (tonneaux), where it will undergo malolactic fermentation and refinement for approximately 18 months in wood. Then the processes of pre-bottling can be operated.