The grapes were harvested at very full ripeness levels in order to produce a rich wine. After pressing, the must was fermented in conical stainless steel tanks at temperatures kept around 25°C. The phase of skin contact, carried out with soft techniques in order to guarantee a gradual and balanced extraction, lasted 15 days. After being run off its skins, the wine went into 60 gallon French and Hungarian oak barrels, where it also went through a complete malolactic fermentation, and the aging period before bottling lasted twelve months. An additional eight month period of bottle aging preceded commercial release.
Trentangeli is ruby red in color. Its nose offers compelling aromas of ripe red fruit, cherries, and black cherries that follow over to fresh hints of mint and sweet notes of vanilla. A supple well-balanced palate with pleasant tannins and excellent freshness typical of Aglianico.