Casa Vinicola D’Angelo is one of the historic pillars of Aglianico del Vulture, a family winery in Rionero in Vulture whose story runs back about a century, to the 1920s–30s, when founder Donato D’Angelo (followed by his son Rocco) began bottling Aglianico from the volcanic slopes of Monte Vulture. Over four generations, the family helped push Aglianico del Vulture to DOC recognition in 1971 and then onto international markets by the 1970s–80s, steadily evolving from bulk wine to estate-bottled, single‑vineyard expressions while keeping a strong, traditional mindset: estate vineyards on basaltic hillsides, long élévage, and a cellar where “there is no need to hurry” and large, neutral oak is the norm. Today, siblings Rocco (viticulture and winemaking) and Erminia (sales and ambassadorship) farm roughly 25–35 hectares of vines across Barile and Maschito, crafting multiple Aglianico del Vulture bottlings that are widely regarded as benchmark, export‑driven references for Basilicata’s volcanic reds.

Within that lineup, “Tecum” Aglianico del Vulture DOC (including the 2017) sits as a more serious, terroir‑driven expression: 100% Aglianico from estate vineyard parcels and 80+ year old vines on the higher, stony slopes of Monte Vulture, rooted in mineral‑rich volcanic ash and lava soils that naturally give dark color, firm tannin, and pronounced acidity. Hand harvested, native fermentations, extended maceration, and aged 12 months in large barrels followed by 6 months in older 500L tonneaux barriques before release. Savory now with beautiful early tertiary phase: black cherry and plum layered with smoke, graphite, dried herbs, and leather, carried by volcanic salinity and the slightly wild, old‑school personality that made the estate famous.

Why you’ll love it

• Historic Aglianico reference: you’re drinking a wine from a producer virtually synonymous with Aglianico del Vulture, shaped over four generations as one of the appellation’s archetypal, volcanic reds.

• Volcanic terroir intensity: basaltic soils and altitude translate into dense color, incisive acidity, and a core of dark fruit, smoke, and spice that feels more like “Southern Barolo” than simple southern red.

• Traditional, ageworthy style: native yeasts, long élévage in large, neutral wood, and minimal intervention yield a wine built to evolve for well over a decade, now showing both power and savory complexity in 2017.

How to serve it

• Decant 1–3 hours and serve around 61–64°F in large Bordeaux stems.

• Pair with rich, slow‑cooked dishes: think braised lamb shank, grilled bistecca, cinghiale ragù, or aged pecorino and caciocavallo—its structure and acidity need fat, protein, and umami.

• Drink now or cellar gracefully for another 5–8 years