Re Manfredi
Aglianico del Vulture Superiore Serpara 2019
| Denomination | DOCG Aglianico del Vulture Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Basilicata (Italy) |
| Grape varieties | 100% Aglianico |
| Aging | Once the malolactic fermentation is complete, the wine matures in Allier French oak barriques for 12–24 months, depending on the age of the wood. |
- Name and vintage: Aglianico del Vulture Superiore DOCG 2019, still red wine
- Grapes and origin: 100% Aglianico from Maschito (Basilicata), old vineyards on volcanic soils
- Vinification: 10-day maceration at 5°C with indigenous yeasts, maximum temperature 26°C
- Ageing: Allier French oak barriques for 18–24 months, warm and velvety character
- Aromas and taste: notes of morello cherry, thyme, liquorice and coffee; silky tannins and persistent finish
Description
What kind of wine is it
Serpara is a red wine produced by Re Manfredi in Basilicata, a true expression of the Aglianico del Vulture Superiore denomination. Made from Aglianico grapes fermented with indigenous yeasts and matured in barrels, it displays an intense ruby red colour and aromas of wild berries, morello cherry, tobacco and liquorice. On the palate, it is powerful and enveloping, supported by silky tannins and a vibrant freshness. The finish is long and persistent, offering balsamic and spicy notes that confirm its great aromatic complexity.
Where does it come from
The roots of this wine lie in Maschito, in the heart of the hilly Vulture area in Basilicata. The grapes come from old vineyards cultivated in a small six-hectare plot with excellent exposure, situated at around six hundred metres above sea level. The typical volcanic soils of the area give the grapes a distinctive character, ensuring structure and depth to the sip. The altitude and the mineral nature of the soil encourage the development of elegant aromas, giving the wine a marked territorial identity.
How is it produced
The harvest takes place between the end of October and the beginning of November. In the winery, the process begins with a pre-fermentation maceration at low temperature for ten days, followed by fermentation with indigenous yeasts. Once malolactic fermentation is complete, the wine undergoes a slow maturation in French oak barrels for a period of between eighteen and twenty-four months.
Awards
-
2019
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2019
92/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1998
- Oenologist: Christian Scrinzi
- Bottles produced: 235.000
- Hectares: 110
Next to the farmhouse is Andrea Autino’s state-of-the-art, dynamic Terre degli Svevi winery,with its own modern winemaking facility and a prestigious barrel cellar for ageing its wines. Read more
| Name | Re Manfredi Aglianico del Vulture Superiore Serpara 2019 |
|---|---|
| Type | Red still |
| Denomination | Aglianico del Vulture Superiore DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Aglianico |
| Country | Italy |
| Region | Basilicata |
| Vendor | Re Manfredi |
| Origin | Maschito (hilly area) |
| Soil composition | Volcanic hill soils |
| Harvest | Last ten days of October and the first days of November. |
| Fermentation temperature | 26 °C |
| Fermentation | 7 0 days |
| Production technique | Pre-fermentation maceration at 5 °C for 10 days and fermentation with natural (indigenous) yeasts |
| Wine making | Pre-fermentation maceration at 5°C for 10 days and fermentation with natural yeasts for 7–10 days with a maximum temperature of 26°C; malolactic fermentation completed before ageing. |
| Aging | Once the malolactic fermentation is complete, the wine matures in Allier French oak barriques for 12–24 months, depending on the age of the wood. |
| Total acidity | 5.45 gr/L |
| PH | 3.79 |
| Residual sugar | 3.7 gr/L |
| Allergens | Contains sulphites |