2008 Aglianico

Aglianico is grown in the shadow of Black Mountain at French Camp vineyards in Paso Robles. The vineyard receives less than 11 inches of rain per year and plenty of cool air due to its proximity to the Pacific Ocean.

The Aglianico grapes are handpicked and de-stemmed where the stems are removed without crushing the berries. This is a very gentle process that minimizes the pick-up of bitter components from the skins and seeds. The grapes, with seeds and skins mostly intact, are pumped to one of our temperature controlled stainless steel fermentation tanks and inoculated with a pure strain of wine yeast. The bright, crisp flavors of this flavorful variety begin to emerge as fermentation progresses. The fermenting wine is tasted daily and once the desired tannin level is achieved the wine is pressed using our low-pressure “tank press”. This gentle handling minimizes extraction of harsh components in seeds and skin. The wine, now free of skins and seeds, is settled and then racked to barrels to gain complexity and a toasty character associated with the oak. The wine was aged for a year on 30% new French Medium toasted oak

This is our first year of production of Aglianico; an ancient variety that was thought to have been planted in Southern Italy in Campagnia and Basilicata in the seventh century B.C. The name is derived from “Hellenic” which means “Greek” - thus providing a clue to it’s origins. It is known for dense flavors and big age-worthy tannins. There are very few acres of Aglianico planted in California and even fewer Aglianico wines produced.

Ideal with seafood or pesto over pasta.