Arberesko Aglianico del Vulture
Blackberry, Soft Tannins, Spices
From Wine Spectator (92points) :”There’s a subtle ferrous edge to this focused red, accenting flavours of crushed blackberry, spice box, hot stone and balsamic.
A harmonious version, framed by supple tannins and bright acidity, with a lasting, herb laced finish. Drink now through 2026.”
The Arberesko, along with the Kamai are 2 of the 3 wines produced by Lorenzo Piccin in the 7 hectares of volcanic/clay/skeleton rich soils, at an altitude between 450-550m above sea level.
The azienda San Martino represents Lorenzo's first independent project, a part from his work alongside his father for the Grifalco winery.
For Lorenzo, who just graduated from Oenology school in Turin, it was paramount to produce his wines following organic practices and respecting the land.
In 2008, Lorenzo Piccin, a young winemaker from Montepulciano in Tuscany began making the wines of San Martino in the heart of Mt. Vulture in Basilicata. It is here that Lorenzo works passionately to craft his wines from the noble grape, Aglianico del Vulture.
Lorenzo hails from a family of winemakers who after becoming dissatisfied with the over commercialization of land and viticulture in Tuscany decided to strike out on their own in Basilicata. In the early 1980’s they founded the winery of Grifalco in the town of Venosa. In 2008, having just graduated from Oenology school in Turin, Lorenzo returned home and founded San Martino. The winery consists of 7 hectares of volcanic/clay/skeleton rich soils at an altitude between 450 and 500 meters. San Martino produces 3 wines with the oldest vines of up to sixty years of age going into the top bottling ‘Kamai’.
For Lorenzo it was of the utmost importance to work his vines following organic practices with native yeasts and to respect the health of his land, vines and terroir.
From Wine Spectator (92points) :”There’s a subtle ferrous edge to this focused red, accenting flavours of crushed blackberry, spice box, hot stone and balsamic. A harmonious version, framed by supple tannins and bright acidity, with a lasting, herb laced finish. Drink now through 2026.”