Aglianico del Vulture DOCG Superiore Daginestra 2021 Grifalco

What kind of wine is it

Daginestra by Grifalco is an Aglianico del Vulture Superiore made from Aglianico grapes grown using organic methods in the Vulture area of Basilicata. It’s a full-bodied and structured red, with a mineral profile and fine tannins, characterized by fermentation and aging in Slavonian oak barrels and an extended maceration that ensures intensity and balance.

Where does it come from

The grapes are sourced from vineyards in the municipality of Ginestra, in the heart of the Vulture, Basilicata. Here, Grifalco manages plots particularly suited to Aglianico, focusing on complete ripening and careful selection of raw materials to deliver a wine with a solid structure and a long, precise gustatory progression.

How is it produced

Harvesting is done by hand with selection in the vineyard, followed in the winery by a second sorting using linear destemming to remove green residues and keep only ripe berries. After gentle crushing and destemming, fermentation is carried out in Slavonian oak barrels at controlled temperatures up to 28°C; maceration lasts for over 60 days and malolactic fermentation occurs naturally. Aging continues for 12–18 months in Slavonian oak barrels and is finished with at least 12 months in bottle.

Tasting notes

In the glass, it appears deep, bright ruby red. The bouquet is rich, with crisp red fruit, a ferrous streak, hints of cocoa, and nuances of rosehip, mint, and fern. On the palate it is mineral, ample and structured, with fine tannins and lively acidity supporting its length and persistence, maintaining a balanced finish.

What does it pair with

It pairs naturally with flavorful and full-bodied dishes, where tannins and acidity complement protein components and slow cooking. It’s ideal with game, braised meats, and aged cheeses, enhancing intensity and complexity without losing definition on the palate.

When to serve it

This red suits structured dinners and menus when you’re seeking a wine of character without excess. It shows its best served at 16–18°C and, if desired, after a brief oxygenation in a decanter to smooth out tannins and highlight aromas. The long maceration and aging in Slavonian oak contribute to its capacity to age well over time.