Basilisco
Aglianico del Vulture Teodosio Bio 2021
| Denomination | DOC Aglianico del Vulture |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Basilicata (Italy) |
| Grape varieties | 100% Aglianico |
| Aging | 10–12 months in French oak barriques and tonneaux of second and third use; further ageing for a minimum of 12 months in bottle and around 3 months in tuff caves |
- Grape variety and style: Still dry red wine made from 100% organic Aglianico grapes, DOC designation
- Volcanic origin: From Barile, tuffaceous soils rich in minerals at 400-500m
- Vinification: Gentle pressing, maceration and fermentation in steel for 15–30 days
- Ageing: 10-12 months in used French oak and 3 months in tuff caves
- Serving and pairings: 16-18°C, decant for 1 hour; ideal with meats, cheeses and salted cod
Description
What kind of wine it is
Basilisco Teodosio Aglianico del Vulture is an organic red wine by Basilisco. Made exclusively from Aglianico grapes, it appears a ruby red colour with violet highlights. On the nose, it releases intense aromas of plum, morello cherry and small wild berries. On the palate, it offers an enveloping texture, characterised by rounded tannins and a pronounced mineral note. This vibrancy makes it perfect for pairing with red meats, mature cheeses and stewed salt cod, offering a persistent and harmonious finish.
Where it comes from
The vineyards are located in Barile, on the slopes of Mount Vulture, an ancient extinct volcano in the heart of Basilicata. The vines, situated at around five hundred metres above sea level, benefit from a climate marked by significant temperature variations between day and night. The distinctive feature of this land is the volcanic soil, composed of tuff, clay and layers of flysch. This unique geological composition, rich in minerals, gives the wine an elegant structure and a vibrant freshness, typical of Aglianico del Vulture.
How it is produced
The production process begins with a manual harvest carried out towards the end of September. Once in the cellar, the bunches undergo gentle pressing, followed by maceration and fermentation in steel tanks for about a month. Afterwards, the wine matures for almost a year in second and third passage French oak barrels, a choice that harmonises its balance without overpowering the fruit’s integrity. Maturation concludes in the silence of the historic lava tuff caves, environments carved out in the fifteenth century that ensure stable darkness and temperature conditions.
History and Curiosities
Teodosio originates on the slopes of Mount Vulture, where organic pure Aglianico vines sink their roots into volcanic soil rich in minerals and flysch. The name pays tribute to a Byzantine emperor, linking the wine’s identity to the history of Barile. After maturing in wood, the ageing process is completed in the historic Shesh lava caves, tunnels carved into tuff in the 15th century. This dark and silent refuge bestows the wine with unmistakable elegance and a pronounced minerality, ensuring extraordinary longevity.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1992
- Oenologist: Viviana Malafarina
- Bottles produced: 70.000
- Hectares: 30
In 2011, Feudi di San Gregorio, the leading winery in the South of Italy and present in the Vulture region for over 10 years, decided to start a project reclaiming its ancient tuff stone caves in the "Shesh", the historic Park of the Barile cellars, relaunching with conviction the bet made on this area of exceptional viticultural value, culminating in the acquisition of the nearby Basilisco.
With its splendid tufa cellars and vineyards in the area's most suitable districts, Basilisco completed this project. The result is a space of enchanting beauty in the historic heart of Aglianico del Vulture.
The face and soul of Basilisco is Viviana Malafarina, who runs the company and is personally and passionately involved in the winery operations, under the expert guidance of Pierpaolo Sirch, who is also responsible for vineyard management.
In 2020 Wine Enthusiast awarded the following wines: Cruà Aglianico del Vulture Superiore DOCG 2016 with 94 points; Fontanelle Basilisco Aglianico del Vulture Superiore DOCG 2016 with 92 points; Teodorio Aglianico del Vulture DOC 2017 with 91 points. Read more
| Name | Basilisco Aglianico del Vulture Teodosio 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Aglianico del Vulture DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Aglianico |
| Country | Italy |
| Region | Basilicata |
| Vendor | Basilisco |
| Story | History and Curiosities Teodosio originates on the slopes of Mount Vulture, where organic pure Aglianico vines sink their roots into volcanic soil rich in minerals and flysch. The name pays tribute to a Byzantine emperor, linking the wine’s identity to the history of Barile. After maturing in wood, the ageing process is completed in the historic Shesh lava caves, tunnels carved into tuff in the 15th century. This dark and silent refuge bestows the wine with unmistakable elegance and a pronounced minerality, ensuring extraordinary longevity. |
| Origin | Barile (Potenza), Basilicata |
| Climate | Estati calde e secche, inverni rigidi con forti escursioni termiche |
| Soil composition | Volcanic, tuffaceous and clayey with flysch stratifications |
| Cultivation system | Espalier and hut Guyot |
| Plants per hectare | 5,000-6,500 |
| Yield per hectare | 60–70 quintals/hectare |
| Harvest | Last ten days of September |
| Fermentation | Approximately 15–30 days |
| Production technique | Soft pressing; fermentation and maceration in stainless steel tanks; ageing in second and third use French oak barriques and tonneaux; final ageing in tuff caves |
| Wine making | Soft pressing of the must; fermentation and maceration in stainless steel tanks for about 15–30 days; ageing for about one year (10–12 months) in French oak barriques and tonneaux of second and third use; further ageing in bottle and about 3 months in tuff caves. |
| Aging | 10–12 months in French oak barriques and tonneaux of second and third use; further ageing for a minimum of 12 months in bottle and around 3 months in tuff caves |
| Total acidity | 5.44 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |