Tuesday, July 24, 2012

Musto Carmelitano - Aglianico di Vulture in purezza!

Francesco - Elisabetta - Luigi

Let me introduce you to the fantastic wines from Musto Carmelitano.

Elisabetta Musto Carmelitano’s family has been making wine for four generations in the DOCG of Aglianico del Vulture. For much of that time the production had been mainly selling grapes but also wine in demi-johns. Elisabetta began in this way as well, though in 2006 she began building the current winery and created Azienda Agricola Musto Carmelitano. She directs the winery with help from her father and brother. She gives great thanks to her father and uncle who each believed in her and continue to give her great support.

They have 14 hectares of land – both vineyards and olive groves. The total production of wine, however, is a miniscule 1700 cases! Part of the land is from her father, part is from her uncle – also a small part from her great-grandmother. They have vines that are as old as 100 years. The vines of their top cru – Pian del Moro have an average age of 90 years. Their other cru Serra del Prete has vines with an average age of 45 years. They have been farming organically since the beginning and have been certified organic since 2010.

Aglianico thrives on volcanic soil. The winery is in Maschito, just south of Monte Vulture, the extinct volcano that provides mineral-rich, volcanic soil for the great wines of Basilicata. For a grape that can have such power and structure, these wines have tremendous grace and finesse as well as a refreshing underlying minerality from the volcanic soils. The two cru’s are vinified in stainless with 20 day macerations, after which the Pian del Moro spends a year in used tonneaux and the Serra del Prete spends six months in stainless steel and six months in cement. The fresher, younger Maschitano rosso is vinified in stainless with a short maceration and then spends just six months in stainless steel. We also receive small quantities of their Maschitano Bianco, a dry Moscato which is vinified in stainless followed by six months in cement. It shows a striking minerality as well as refreshing acidity.

While relatively new as a winery, they are producing classic, traditionally-made wines that showcase the best of what Basilicata has to offer!

No comments:

Lunch with Francesca Vaira at Terroni DTLA . . . best lunch ever!

Francesca Vaira  2010 Langhe Freisa Kye` Library  2006 Langhe Freisa Kye` Library 2014 Luigi Ba...