Damaschito Aglianico del Vulture Superiore DOCG
Elegant, Licorice, Ripe Cherry, tobacco and leather
Az. Agricola Grifalco
Light dried vegetal notes and a hint of tobacco and licorice on the nose, predominantly ripe cherry, tart nutty notes. Firm, tart, juicy, ripe fruit on the palate, very fine, fairly prominent tannins, good substance and persistence, some depth, still undeveloped, hint of bacon on a very good, tart finish.
Enjoy now or age 10-15 years
Damaschito is an excellent, age-worthy, substantial red wine from the Grifalco winery, made from grapes grown in an older single vineyard from the Maschito area of Vulture. The soil here is volcanic and rich in iron and manganese. After the Piccin family's first year of production in Vulture, they noticed how the grapes from the Maschito oldest vines, planted around 1950/1960, had "a clear taste and a precise soul, describing perfectly the place where it came from"
Manual selection of the grapes in the field during harvest, they are put into crates and brought to the cellar within a few hours, followed by secondary selection carried out by a linear destemming system that allows the winemaker to eliminate any residue green maintaining the best integrity of the berries in order to use only the berries that reached the perfect phenolic maturity.Soft destemming in a 5.500 litres vat barrel of Slavonian oak where fermentation takes place with indigenous yeasts and at a temperature that never exceeds 28 degrees C. This is followed by a period of maceration on the skins that reaches and pass the 60 days in which the malolactic fermentation takes place. Aged in Slavonian oak for the following next 12/18 months, and 12 months in bottle. The yearly production is 6000 bottles
The Grifalco company was founded in 2004 by the desire of Fabrizio and Cecilia Piccin to start a new path after having produced Nobile di Montepulciano for 20 years, focusing on what is considered the most important grape variety in southern Italy; the project is currently carried out by their sons Lorenzo and Andrea.
The company has a surface of 16 hectares with age of the vineyards ranging from 10 years up to 80 years, divided into several municipalities of the Vulture, this because being able to work with different land allows you to have greater complexity in the wines that are produced.
To date, the vineyards are located in the municipalities of Maschito, Forenza, Ginestra and Venosa, where the cellar also resides.
Lorenzo, 30, studied Viticulture and Oenology in Alba and takes care of all the company’s production, from the management of the certified organic vines to everything that follows, once the grapes are brought to the cellar to turn them into wine.
Andrea, 26, takes care of the commercial, the image of the company, the relationship with the press and the support abroad of our importers.
To date, about 70 thousand bottles of only Aglianico del Vulture are produced, a precise choice that allows you to focus on just one vine and work on its nuances.
Currently, 4 labels of red and a rosé are produced.
Gricos is a basic Aglianico and is normally produced using the grapes of the youngest vines coming from Venosa, Maschito and Forenza
Grifalco is an Aglianico normally produced from vines aged 40 years old from Maschio and Forenza.
Damaschito comes from a single parcel of 2 hectares and 80 years of age located in Contrada San Martino between Maschito and Forenza, is a company cru. The soil is mainly sandy with a strong presence of minerals such as iron and manganese which characterize the color of the strongly reddish soil interspersed with layers of volcanic ash.
Daginestra comes from a single parcel of 1.4 hectares and 80 years of age located in the municipality of Ginestra, is a company cru. The soil is mainly sandy with a strong presence of volcanic ash mixed with lower percentages of limestone and clays that give the ground a gray color.
All the vineyards are harvested and fermented separately, each parcel remains separate during the first year of aging, after this period the assembly takes place which will characterize the differences between the Gricos and the Grifalco.
As for the Damaschito and Daginestra, being two crus processed in the cellar in the same way, they express their differences thanks to the terroir they come from.