SCEG Aglianico del Vulture

The winemaking process for SCEG Aglianico del Vulture begins with a manual harvest in late October. Fermentation occurs in stainless steel tanks with controlled temperatures, followed by a maceration period of 12-14 days using délestage and pumping over techniques. The wine then undergoes malolactic fermentation and is aged for 12 months in new French oak barriques or tonneaux. Some production may also involve aging in terracotta amphorae. The wine receives an additional six months of bottle aging before release. Farming practices are organic and chemical-free.