The winemaking of the Aglianico is made in a traditional manner through daily pumping over for the fi rst 3-4 days after the harvest. After this initial phase then follows a lengthy daily pumping until the alcoholic fermentation is accomplished. The fermentation temperature is 25°C. When the alcoholic fermentation is over, the décuvage follows and the skins are softly pressed, in order to obtain the best conditions for the start
of the malolactic fermentation. After the malolactic fermentation,
the wine is racked 2 or 3 times before being transferred partly
into steel vats and partly into 500 liters tonneaus for the ageing
process. After this, our enologist prepares the cuvée for the
bottling of Aglianico I.G.T. Beneventano.