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Winemaker: Giuseppe Latorraca
Farming: Certified Organic
Varieties: Aglianico (blanc!)
Terroir: These are the first grapes of the year to be harvested and are from a single 1.5 hectare parcel in the Montalbo district, next to Montalbo mountain. This is a massale selection of grapes with bigger berries, which brings more juice and less skin—ideal for this type of wine. The soils are beige colored volcanic soil, with rounded limestone boulders. While some areas are sandy, it’s mostly a mixture of clays from decomposed volcanic rock and decomposed limestone. There is no bedrock, only deep soil with almost no small stones.
Vinification: The grapes are directly press with a pneumatic press and the first sulfite addition is made during this time. The juice is settled in tank for 24-48 hours and the fermentation is made with natural yeasts, which lasts between 16-22 days and kept under 22°C. One week after the finish of fermentation it is racked into another stainless steel tank for aging. There is no malolactic fermentation
Aging: Aged only in stainless steel on the lees without any stirring. Bottled in March the following year. It is filtered and sometimes fined, but only if the juice doesn’t fall clear in the week after fermentation.
ABV: 12.5.0%
Tasting Notes: Yes, this is a white wine made from the notoriously stubborn red grape, Aglianico! Multilayered and surprisingly complex, Leuconoe strikes with high-toned stinging acidity, softened by a back palate of nectar from the season’s first pickings of yellow stone fruits. Honey and spice are joined by a gentle hint of the beguiling smoke aroma typical in Italian wines from volcanic soils.
