EIZE THE MOMENT: The moment in which you to Roman times, history and art intended as culture of Lucano wine “Qui a Venosa il vino è buono, put the chalice to your mouth and the palate meets for excellence, the AGLIANICO. Here in Venosa there is, infact one anzi eccellente” the harmonic sapid taste of a warm noble red, with of the most renowned wine businesses of Southern Italy: The CAN- a delicate aroma of mature black fruit and an intense TINA of VENOSA. The Cellar boasts of a rich tradition which has Norman Douglas Sruby red colour with slight garnet reflections which responds helped it expand in the course of the years. Founded in 1957 with few to the name AGLIANICO del VULTURE. A D. O. C. G. members, today it counts 350 (most of which from Venosa and near- wine that has over 2000 years of history, ancient like the by villages) that grow 800 hectares of vineyards. The systems that the VULTURE, the volcano on whose soil the vineyards which Cellar have are technologically advanced, but the dedication and cure it generates are coltivated. A real zest to life, that awakens the with which the AGLIANICO is produced are the same as always: ca- senses and that inspired the supreme Latin poet ORAZIO reful management of the members during the grape-harvest operation, lover of the pleasures and joys of living. selection of the best quality grapes, attention during the maceration and fermentation, meticolousness in the maturation phase when the A wine that in it's history has obtained recognition and ap- AGLIANICO is transferred into French or Slavonian oak barrels, to preciation from famous people from the past such as Carlo obtain the superior quality for which it excells. d'Angiò and Pope Paolo III Farnese and from expert opera- tors of that field. The AGLIANICO del VULTURE is a ge- nerous fruit, like that of the generous soil that gives it life, in particular the gentle hills of Venosa: a perfect union between a rich and well balanced composition of soil (of volcanic ori- gin and therefore luxuriant for agriculture) and a fortunate climatic exposure.

VENOSA, a pleasant village that merits to be counted amon- gst the most beautiful ancient and interesting tourist locali- ties of Italy, rich as it is of history and art, the poet Orazio In the Roman period the importance of this wine is evidenced by a bronze coin, Flacco and Prince Carlo Gesualdo da Venosa (madrigalist) minted in the city of Venusia with Dionisio with a bunch of grapes and the mo- were born here and there are many monuments dating back nogram VE. Aglianico del Vulture D.O.C.G. Aglianico del Vulture D.O.P. Grape Variety: Malvasia. Grape Variety: Aglianico 100%. CARATO Grape variety: Aglianico 100% GESUALDO Vine Training and Planting D’AVALOS Vine Training and Planting Densi- VENUSIO Vine training: Espalier DA VENOSA Density per ha: Espalier with ty per ha: with about 5,000 plants. Planting density: About 4,500 3,500 plants. Vineyards age: 40 years.​ SUPERIORE vines per Ha. Vineyards age: 15-20 years. Vineyards Altitude: 450 – 450 Ages of vineyards: Between Yield per ha: 7 – 8 t. meters a. s. l. 25 and 35 years o old. Vineyards Altitude: 400 – 450 Yield per ha: 5 – 6 t. Yield: 35 to 50 hl/Ha. meters a. s. l. Production Area: ​The Aglianico Altitude: Between 400 and Production district: The com- D.O.C. area, in the province of 450 metres a.s.l. mune of Venosa, birthplace of Potenza, including the territory Production district: The com- the Latin poet Horace. of 15 communes, in particular Ve- mune of Venosa, birthplace of Vintage period: End of Sep- nosa, famed as the birthplace of the Latin poet Horace. tember, beginning of October “Scocca la sua nota, Horace. Harvest period: End of Oc- Vintage period: ​​​From 5th No- tober. Organoleptic characteristics dolce come rosa. “ vember, after a brief overripening and technical comments: The of the grapes. Tasting notes: A wine of im- optimal maturation of the gra- Gesualdo da Venosa Franco Battiato Refining:​ In small 225 l French oak mediate appeal, a very elegant pes, together with an optimum Madrigalista barriques for 18 months and in modern interpretation of this (Gesualdo da Venosa 1995) soundness of the same, and an the bottle for at least 12 months. ancient grape variety. attentive vinification contri- Colour: deep purple red. buted to the production of a Organoleptic characteristics and Bouquet: rich black fruits and quality elegant wine. technical comments: colour deep spice. It presents a light straw yellow ruby red tending to garnet. Bou- Taste: velvety above all, full colour, a fruity bouquet with quet:​ vinous with delicate cha- structure with sumptious fla- some spicy, fresh, intense and racteristic and spicy underbrush vours and soft tannins. persistent notes, capable of marks. Palate:​ dry,​ full and savoury, Food matching: An ideal com- expressing our volcanicTerroir pleasantly tannic and velvety. panion for an important tète- at its best. Food pairing and serving tempe- a-tète. Dishes prepared with Food pairing and serving tem- rature:​ It is the classic wine crea- care will be crowned by this perature: Ideal with seafood ted to age, suggested with grilled intense and personal wine dishes, risottos, peasant soups, meats, main courses, game and Serving temperature: Open white meats and fresh cheeses. seasoned cheeses. Suggested to ahead of time and serve at 18° To be served at 10° – 12° C. be uncorked two hours before to 20° C. drinking and to be served at 18°- 20° C. Aglianico del Vulture D.O.P. Grape variety: Moscato Bian- Grape variety: Aglianico 100% Grape variety: Aglianico 100%. TERRE DI co 100% TERRE DI Vine training: Espalier TERRE DI Vine training: Espalier Vine training: Espalier Planting density: Approxima- Planting density: Approxima- ORAZIO Planting: About 3,500 vines ORAZIO tely 3.200 vines per Ha. ORAZIO tely 4.000 vines per Ha. AGLIANICO per Ha. DRY MUSCAT Vineyards ages: 10 to 20 years ROSÈ Vineyards ages: Between 15 DEL VULTURE Vineyards: Between 10 and old. and 30 years old. 20 years old. Yield: 55 to 70 hl/Ha. Yield: 40 to 50 hl/Ha. Yield: 40 to 60 hl/Ha. Altitude: Between 400 and Altitude: Between 400 and Altitude: Between 400 and 550 metres a. s. l. 450 metres a.s.l. 500 metres a.s.l. Production district: Venosa Production district: Venosa Production: The communes Harvest period: Usually from Harvest period: Middle to end of Venosa and Maschito. 10th to 30th of October. of October. Harvest period: Beginning to Grapes picking method: by Maturation: Partly in 500 li- middle of September. hand in the early morning, into tres French oak barriques and up to 12 kos. boxes, followed “Nunc est Bibendum” partly in750 litres Slovenian Tasting notes: Muscat is nor- by immediate transportation oak casks for about 12-15 mally used to make sweet wi- to the Cellars. months. nes; “Terre di Orazio”Muscat, Maturation: In stainless steel Orazio however,is a completely new and bottles for at least two (Ode 1 - 37) Tasting Note: A well structu- type of dry Muscat with a per- months before release. red, elegant, wood-aged Aglia- sonality all its own! Keeping ability: Designed to nico Colour: bright straw with gol- be enjoyed in the first flush Colour: deep ruby tensing den hints. Bouquet: aromatic. of its youth. Basilicata IGT. will towards garnet. Bouquet: hints Taste: muscat flavour with a nevertheless keep for at least of violets and cassis, supported broad, expansive texture, very two years, if properly stored. by oaky notes.Taste: dry but complete. smooth with food- friendly Food matching: Altough clear- Tasting notes: A modern wine, tannins. ly suited to use as an aperitif, well structured and full of juicy Food matching: At its best it is also very good with pro- fruit. Colour: Rosato. Bouquet: with pasta dishes, white and sciutto e melone, shellfish and cherry and raspberry fruit. Ta- red meats and mild cheeses. spicy Mediterranean dishes, as ste: irresistible quaffing wine. Serving temperature: Open well as with curry. Serving temperature: Serve it ahead of time and serve at 18° Serving temperature: Recom- at 12° C. to 20° C. mended serving temperature : 8° to 10° Centigrade. Aglianico del Vulture D.O.P. Variety of grape: Malvasia di Variety of grape: 100% Aglia- Variety of grape: 100% Aglianico VERBO Basilicata VERBO nico VERBO del vulture AGLIANICO Type of production: rows MALVASIA DI Type of production: rows with ROSÈ Type of production: rows DEL VULTURE Age of vineyards: 8 – 15 years BASILICATA about 3500 vines Age of vineyards: 10 – 20 years Production per Hectare: 10 – Age of vineyards: 10 – 20 ye- Production per Hectare: 7 – 9 12 tons ars tons Altitude of vineyards: 350 – Production per Hectare: 8 – Altitude of vineyards: 400- 550 400 metres 10 tons metres Zone of production: Venosa. Altitude of vineyards: 400 – Grape harvest period: from the Grape harvest period: from 550 metres 10th to the 30th October the 5th to the 20th of Sep- Grape harvest period: from Zone of Production: Venosa tember the 10th to the 30th of Oc- Grape harvest method: selection Grape harvest method: se- tober. of grapes and picked in the first lection of grapes and picked in Grape harvest method: se- “M’ami tu? So bene che dirai “sì” hours in the morning and tran- the first hours in the morning lection of grapes and picked in e io accetterò il tuo verbo; però, sported immediately to the wine and transported immediately the first hours in the morning factory. to the wine factory. and transported immediately se giuri, potresti riuscir falso: Refinement: in oak barrels for to the wine factory agli spergiuri degli amanti, Giove about 12 months Organoleptic characteristics dicono ride. ” and technical comments: the Organoleptic characteristics Organoleptic characteristics optimal maturation of the gra- and technical comments: ele- and technical comments: good pes together with a good cure gant, modern and inviting qua- William Shakespeare - Giulietta structured and modern wine that of them and a carefull vinifica- lity wine that has: colour pink has: colour intense ruby red with tion have contributed to pro- with copper reflexes. Bouquet a few bright red reflexes . Bou- duce an elegant quality wine. intense and fruity with clear quet vinous with a delicate cur- It has a pale yellow colour,a hints of cherry, strawberry and rent scent, moderately spicey. fruity bouquet depending on raspberry. Taste fresh and well- Taste dry sapid and persistent, the variety, fresh, full and inten- balanced, a real evolution. very pleasant in its armony. se, fresh taste soft and delicate Gastronomic combination Gastronomic combination and with a slight bitter taste, very and serving temperature: serving temperature: classical pleasant in its harmony. wine for every meal and sug- wine for roasts, typical meditera- Gastronomic combination gested with starters, soups nean first courses, game and ma- and serving temperature: ide- , risottos, fresh cheeses and tured cheeses. al with starters, risottos, fish white meats. To be served at Serving temperature: from 16° and shellfish. To be served at about 12°C. to 18° C 10° – 12° C . Variety of grape: 100% white Variety of grape: 100% aglia- Variety of grape: 100% malva- muscat VIRGOLA nico VIRGOLA sia of Basilicata VIRGOLA Type of production: Simple BRUT Type of production: simple ROSÈ Type of production: Simple DEMI-SEC Guyot in rows Guyot in rows Guyot in rows Age of vineyards: 10–25 years Age of vineyards: 15–20 years Age of vineyards: 10– 5 years Altitude of vineyards: 400 – Altitude of vineyards: 400– Altitude of vineyards: 400– 550 metres 550 metres (500-600) 550 metres Production per hectare: 6 – 8 Production per Hectare: 10 Production per hectare: 10 tons tons tons Zone of production: Venosa, Zone of production: Venosa, Zone of production: Venosa, Maschito maschito Maschito. Grape harvest period: 3rd Grape harvest period: 3rd Grape harvest period: first week of August week of September tend ays of September. Sparkling method: Charmat Sparkling method: Charmat Sparkling method: Charmat Né terreno più fertile e più bello, Lungo method at a low tem- Lungo method at a low tem- Lungo method at a low tem- né città che siede più superba nè perature to bring out the ma- perature to bring out the ma- perature to bring out the ma- sito vidi io mai simile a quello. ximum characteristics of the ximum characteristics of the ximum characteristics of the final product final product final product. Best before: Consume within Luigi Tansillo (Venosa) Organoleptic characteristi- 18 months of production Organoleptic characteristi- cs and techinical comments: cs and technical comments: colour very pale yellow with Organoleptic characyeristi- colour very pale yellow with light greenish reflexes. Perlage cs and technical comments: light greenish reflexes. Perlage refind and persistent. Bou- Colour soft pink that beco- refind and persistent. Bouquet quet intense and unmistakable. mes an antique pink after the full and intense with delicate Taste well– balanced and per- first year in bottle. Perlage re- floral and fruity notes. Taste sistent with a delicate acidity. find and persistent. Bouquet soft and fresh on the palate, Gastronomic combination full and intense with delicate firm in the retro – active aro- and serving temperature: ide- floral notes, recalls strawberry matic perception , with delica- al as an apertitif , with starters pulp and rose at the palate. te acidity. Gastronomic combination and and first courses of fish. Ser- Gastronomic combination serving temperature: ving temperature at 6° – 8 ° C. and serving temperature: perfect for seafood starters, meat first dry or cream desserts. courses, roastedfish, fish and Serving temperature: 6° C. vegetables soup. Serving tem- perature : 6°. MATEMATICO

Type of production: Simple Guyot in rows Age of vineyards: 18 – 25 years Production per hectare: 8 tons Altitude of vineyards: 400 – 450 metres Zone of production: The north eastern part of Potenza that includes the territory of 15 towns in particular Venosa, the City of Horace. Grape harvest period: from the second ten days of Sep- tember and the first ten days of October. Grape harvest method : Hand picked in the early hours It’s the result of a very good grape harvest, this of the morning and transported immediately to the Wine Bordeaux-style cut in Italian style represents Factory. another great red wine by the Cantina di Venosa, Vinification: vinification in small fermenters and skin matu- “Abbandona le grandi strade, made from Merlot and Aglianico grapes, it is aged ration at a controlled temperature from 23° to 26° C, for prendi i sentieri.” in French barriques for about six months. In the about seven days, completion of the alcoholic fermentation glass we find a superb wine of the highest quality, in stainless steel tanks. Pitagora generous, which welcomes us in its vast aromas. Organoleptic characteristics and technical comments: the glass has a beautiful intense ruby red colour. The odour re- veals a complex and deep olfactory bouquet, where the scents of ripe dark fruit, such as raspberry, marasca, dry prune and cherry, are enriched by vanilla, white pepper and tobacco. The palate is soft and full-bodied, warm and enve- loping, fine and elegant, balanced and long-lasting. Gastronomic combination and serving temperature: clas- sical wine for roasts, typical mediteranean food, game and matured cheeses. Serving temperature from 16° to 18° C. PAOLO PESCUMA ADV PAOLO Italy

Venosa

“Carpe diem, quam minimum credula postero”

Orazio (Odi I, 11, 8) Via Appia, 86 - 85029 VENOSA (Pz) ITALY

+39 0972 36702 [email protected] www.cantinadivenosa.it

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