Carbone Vini

Two brothers Luca and Sara fall in love with a dream so much that they decide to abandon other paths and careers and to pursue it: wine makers. Most of the vineyard they take care of are the results of the dream of two other brothers, Vittorio ( father to Luca and Sara ) and Enzo che. In the early 70s , they chose two breathtaking places, the Monte Lupis and Piani dell ‘ incoronata districts in Melfi Region of Basilicata , planted grapes and produced Aglianico wine. At the end of the 80s other challenges await the Carbone brothers who decide to continue to producing grapes , but no longer have time for the cellar. The pause ends only at the beginning of the year 2000 , when Luca decided that he wanted to be a farmer, with the strong internal commitment to avoid any other type of aspect ( at the most I can take of the winery as well …..but nothing else!” he will fiercly vow) and Sara who had living for a long time with the luggage under the bed, can’t wait to organize herself in whatever best way to allow him what he wants to be. The result is a weird duo , always in deep discussions about which wines to make. On one thing they always agree: It is essential to work well on the vineyard, and It would be fatal to put into a battle something that would not convince themselves. The first Aglianico wine was made in 2005, together with the design of the plant for the winemaking , of the hypogeal cellar , and of the new vineyards. Now the cultivate 7 hectares, organic certified vines. The current production is around 25.000 bottles.

Stupor Mundi

COD: Italy
ALCOHOL: 14%
PRODUCER: Carbone Vini VOLUME: 750ml
VARIETAL: 100% Aglianico

The harvest was done by hand in boxes in the third week of October. Maceration on the skins for 15 days in small steel fermenters at controlled temperature. After the malolactic fermentation carried out naturally with increasing temperatures, the wine was put in tonneaux and left to rest for a year in tuff caves at constant temperature and natural humidity.

Suggested pairings: Meat, aged cheeses. From the Lucanian tradition caciocavallo podolico, gnummaridd or milestidd

-SPEC SHEET-

400 Some

COD: Italy
ALCOHOL: 14%
PRODUCER: Carbone Vini VOLUME: 750ml
VARIETAL: 100% Aglianico

The harvest was done by hand in boxes in the fourth week of October. Maceration on the skins for 12 days in small steel fermenters at controlled temperature. After the malolactic fermentation carried out in March when the temperatures increased, the wine was placed in already used 330 liter oak barrels in tuff caves at constant temperature and natural humidity.

Suggested pairings: meats, aged cheeses. From the Lucanian tradition baked lamb with potatoes, Filiano pecorino

-SPEC SHEET-

Rosa

COD: Italy
ALCOHOL: 13%
PRODUCER: Carbone Vini VOLUME: 750ml
VARIETAL: Aglianico

The harvest was done by hand in boxes in the first week of October. Vinification almost in white with a brief maceration of a few hours, sufficient to extract the right color and body but without having to intervene with clarifications. After pressing, the wine is transferred to steel tanks where it completes the alcoholic fermentation.

Suggested pairings : as an aperitif or to accompany fatty fish and first courses. From the Lucanian tradition focaccia filled with onion, tomato and pecorino cheese, peeled with anchovies and oregano.

Fiano

COD: Italy
ALCOHOL: 13.5%
PRODUCER: Carbone Vini VOLUME: 750ml
VARIETAL: 100% Fiano

The harvest was done by hand in boxes in the first week of October. Soft pressing in a pneumatic horizontal press. After pressing, the wine is transferred to steel tanks where it completes the alcoholic fermentation. Rest for six months on the fine lees.

Suggested pairings: First courses or fish From the Lucanian tradition spaghetti with walnuts and stuffed cuttlefish