As the name suggests (Italian for “late grape harvest”), the grapes used to make this wonderful wine are left on the vines for an additional month compared to standard Aglianico del Vulture. The harvest takes place on November 25th and it is done exclusively by hand. Upon arrival at Casa Vinicola D’Angelo, the grapes have a 29/30 Babo sugar content. The 25-day fermentation, which takes place after the crushing, is carried out in wooden vats. Finally, the racking, just before Christmas. The refinement of this wine has two steps, 10 months in an autoclave and 8 months in tonneau barrels. Very low yield: 1000 litres from 25 tons of grapes, for a total of 2,000 bottles by 500ml.
Harvested exclusively by hand in late-November
Vinification with overripe grapes, after the crushing, the must is left to ferment in wooden vats for 25 days and racked in mid-December.
Refinement 12 months in an autoclave and 12 months in tonneau barrels.
Alcohol content 15%
Available vintage 2015