Aglianico makes full bodied wines with firm tannins and good acidity, they evolve beautifully and are highly articulate of their provenance when grown to the splendid sun drenched terroirs of Apulia. Fruit is picked at perfect ripeness and pressed into controlled fermenters for vinification at warmer temperatures on skins for a fortnight or more at around 25C to 27C. Batches are regularly pumped over and punched down for optimal extraction, rack and returned maximum uptake of fruit character and suppleness of tannin. Upon completion, parcels are run off skins into a selection of 225 litres French oak barriques for a course of malolactic and fifteen months maturation, followed by a further two years bottle age.