Anima Mundi Wine
“Not until they learnt to cultivate the vine and the olive did the people emerge into civilization”
Thucydides, Greek Historian, 5th Century BC

The fascination of winemaking caught the attention of every culture and civilization across history and time. And not seldom was the process conceived as a miracle and accompanied by rituals and holy symbols in order to get a good omen. And a good wine.

A myth tells that ancient cosmic travelers landed on planet Earth and delimited a garden where they placed edible plants of different species.
Then they taught men how to cultivate them. Great importance had the vine for the goodness of the juice produced and for the therapeutic effect of resveratrol, useful to repair the injuries these visitors suffered during the sidereal crossings.

From that garden the vine eventually reached the Greeks to call itself "Hellenic" and from them to us as "Aglianico".
Anima Mundi comes from the slopes of Vulture Mountain in Basilicata, a pristine territory dotted with vineyards and olive groves of rare beauty. This bold yet elegant wine evokes the tenacious spirit of its volcanic birthplace and pays tribute to the essential balance and unifying principle by which each thing is given life: nature.
DENOMINATION: Aglianico del Vulture D.O.C VARIETY: Aglianico 100%
LOCATION: Barile SURFACE and DENSITY: 5 HA, 4500 vines/HA
ELEVATION: 400-550 m.a.m.s.l. SOIL TYPE: Vulcanic, tufaceous
TRAINING METHOD: Guyot HARVEST TIME: End of October
VINIFICATION: Maceration of de-stemmed grapes with their skins in steel tanks for about 15 days, with frequent pumping over and punches down. MATURATION: about 1 year in steel tanks, where also malolactic fermentation takes place
AGING IN BOTTLE: Minimum 6 months ALCOHOL CONTENT: 14 %
CHARACTERISTICS OF THE WINE: Ruby red colour with violet hues. Notes of berries, plum and cherry. Well structured and full-bodied, on the palate is dry, warm and persistent. The balanced tannicity helps to give harmony and elegance.
PAIRING AND SERVICE TEMPERATURE: Should be served at 18-20° C. Pairs well with distinctive flavoured first dishes, red meat, game, aged cheese and chocolate.
Alessandro Parsifal Carnevale

+4530742621

parsifal.carnevale@hotmail.com


A special thanks to Fabio Cocchia and his photographic project “Fotografando la Basilicata” for the kind concession of the pictures utilised for this website.
https://www.facebook.com/fotografandobasilicata/