D’Angelo is one of the most historical estates in the Basilicata region of southern Italy. Siblings Rocco and Erminia D’Angelo continue the family’s century old tradition of viticulture using modern technology to enhance traditional methods.
Today, they farm 35 hectares of vineyard throughout Basilicata solely focused on the Aglianico grape. Rocco’s passion for single vineyard “cru” expressions of Algianico help set D’Angelo apart from his counterparts. They own some of the oldest plots of Aglianico in Basilicata which allow them to craft some of the most expressive and concentrated wines from the region. Rocco leads the viticulture and winemaking efforts for the estate striving to continue his grandfather’s legacy using only native yeast, large, neutral oak barrels and minimum intervention.
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Wine
Grapes
Aglianico
Soil
Volcanic
Viticulture
Sustainable farming. Guyot vine training. East, southeast exposure at 500 meters above sea level.
Viniculture
Manual harvest. Fermentation in stainless steel tanks; approximately 4-5 days of maceration. The wine is aged in Slavonian oak barrels.
Wine
Grapes
Aglianico
Soil
Volcanic
Viticulture
Sustainable farming. Guyot vine training. East, southeast exposure at 500 meters above sea level.
Viniculture
Manual harvest. Fermentation in stainless steel tanks; approximately 8 days of maceration. Aged in large format oak barrels for 20 months.
Wine
Grapes
Aglianico
Soil
Volcanic
Viticulture
Sustainable farming. Guyot vine training. East, southeast exposure at 400 meters above sea level.
Viniculture
Manual harvest. Fermentation in stainless steel tanks; approximately 15 days of maceration. Aged in large format oak barrels for 24 months.