At a glance

Producer

Cantine del Notaio

Region

Basilicata, Italy

Grape variety

Aglianico

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$45-85 USD

Tasting profile

Dried cherry, black plum, tobacco, leather, mineral, and spice. Earthy complexity with soft yet lingering finish.

Evolution: Developed tertiary aromas: cedar, cigar box, dried herbs. Fruit profile showing dried/compote character.

At peak: Harmonious blend of aged fruit, dried flowers, savory notes, and mineral-laden finish.

Structure

Acidity

Medium-high, contributing freshness and longevity.

Tannins

Firm but well-resolved, now integrated with bottle age.

Alcohol

14-14.5% ABV, in balance with fruit and structure.

Aging potential

Excellent for an Aglianico; will continue to hold for 5-8 more years.

Drinking window

Peak drinking

2018 to 2025

Optimal window

2015 to 2028

Current status

Fully mature, still vibrant. Optimal drinking now but can age further.

Current condition

Excellent structure, showing evolved tertiary notes alongside preserved fruit, balanced tannins.

Aglianico del Vulture wines are known for longevity due to high tannin and acidity. 2008 is now at mature peak; tertiary flavors are fully integrated, yet structural vitality is preserved. Further cellaring will bring more savory notes but may reduce fruit intensity.

Food pairing

Braised lamb, venison stew, aged pecorino, wild mushroom risotto, grilled sausage, or mushroom polenta.

Serving

Decant

Yes (30 minutes) — The wine has firm but well-resolved tannins and significant bottle age, which can benefit from aeration to enhance its aromas and flavors.

Sustainability

Sustainability score: 5/10

Cantine del Notaio employs several sustainable practices, including some organic vineyard management (partial), use of local volcanic soils reducing fertilizer dependency, and limited chemical input. Energy use from traditional sources, no solar. Standard glass bottle packaging, locally sourced. Water usage generally moderate; no published regimented conservation program.

Cantine del Notaio is recognized for some sustainable farming methods, especially regarding soil health and local biodiversity, but as of the 2008 vintage, it was not certified organic or employing major renewable energy initiatives. Packaging and distribution practices are standard for premium Italian reds. Overall sustainability is moderate; improved with more recent environmental initiatives post-2015.