||Short Guyot, Capanno vulturino.
||According to the weather, it may begin at the end of October or the beginning of November. The grapes are collected only by hand using small baskets, which are promptly taken to the cellar for vinification.
||The grapes, collected in small baskets are taken directly to the cellar for selection and removal from the vine. The whole grapes are then put into steel tanks for the alcoholic fermentation (maceration lasts the same amount of time as fermentation). Afterward the ‘must’ is ‘drawn off’ and the dregs are soft pressed.
||Malolactic fermentation occurs in barriques of 200 l. (50% new) for a total of 12 months. Additional aging takes place in bottles for 12 more months before release.
||Fillet of wild boar mace.
||Price Elena Fucci Aglianico del Vulture Titolo 2018 € 25.97