Bisceglia Aglianico del Vulture Terra di Vulcano 2006
Posted By Joel on April 9, 2010
Bisceglia Aglianico del Vulture Terra di Vulcano 2006, DOC
Recently:
It’s been a good vibe all day long. And I am hungry now: bison burger, frites, and salad almost ready. The sun that warmed the leather of my sandals so nicely is starting to go down on one of Spring’s first warm evenings.
As I pull the cork of Bisceglia’s Aglianico del Vulture Terra di Vulcano 2006 an already nice day is about to get better.
Bisceglia’s Aglianico del Vulture Terra di Vulcano 2006 is a wine that I just love to love: thoroughbred character, charming style, and an interesting taste experience all at a price point that makes me feel like I just got a real good bargain.
Azienda Agricola Bisceglia was established in 2001 by Mario Bisceglia and is located in the Basilicata region of Italy on the slopes of extinct volcano Mount Vulture. The estate produces two product lines of wines based on indigenous and international varietals.
Bisceglia Aglianico del Vulture Terra di Vulcano 2006 is made from 100% Aglianico grown in volcanic calcareous and clay loam soil rich in potassium. Vineyards are south – south east facing at 300m altitude.
After 4-5 days of cold maceration on the skins the wine is aged in steel for 12 months and then in bottle for an additional 4 months.
Tasting Notes / Impressions:
Dark cherry licorice stick, anise, conifer, brooding chocolate and spice underscored with exciting mineral vitality and delicious acidity. Immediate and fresh with beautifully intense, garnet color. Soft yet firm, balanced tannins maintain good grip on the finish. Remarkable quality / price ratio.
Food Pairing Suggestions:
MEATS: a perfect “chops / steaks / burgers” wine. If you haven’t tried a ground bison burger, do it now! …topped with mushrooms, carmelized onions and melted gorgonzola 
PASTA: pasta dishes, generally speaking, rock with this wine, but I especially like baked pasta here with a red sauce of both meat and cheese; VEGETARIAN: no brainer -> baked pasta with cheese and good marina sauce, manicotti, stuffed shells, etc.; CHEESES: try a good aged provolone or sharp Italian table cheese.
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