Straw yellow with golden highlights. Citrus, yellow-fleshed fruits, tropical notes, honey, mineral notes. Fresh, savory, persistent.

<label>Soil:</label>Medium-textured limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with indigenous yeasts and maceration on the skins for 8-10 days. Aging in steel for six months. No filtration or stabilization.
<label>Sulfur dioxide:</label>na

Daunia Bianco Igt

Malvasia Bianca

Bombino Bianco

Vasca d'acciaio

Ais Vitae

Slow wine

Gambero

Agricola Paglione in Puglia interprets the Daunia di Lucera region through its organic vineyards, Nero di Troia grapes and natural wines rooted in the local terroir.

Agricola Paglione - Puglia | Enologik

Agricola Paglione

Italia

Vigneti Agricola Paglione

Puglia

Lucera

Tavoliere delle Puglie

Intense ruby red with garnet highlights.  Red fruits, spices. Fresh fruity.

The name Caporale comes from the nickname given to the owner's grandfather, to whom it is dedicated. It is the main wine of the winery, which is located in the Lucera area in the province of Foggia, where Nero di Troia, Malvasia Bianca, Bombino and Montepulciano grapes are grown and vinified naturally without clarifying or filtering the wine.

<label>Soil:</label>Calcareous, medium-textured
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel with maceration for 12-15 days at 24-26°C. Aged in steel for 6 months, then 4 months in bottle. Not filtered nor stabilized.
<label>Sulfur dioxide:</label>na

Cacc'è Mmitte di Lucera Doc

Montepulciano

Nero di Troia

Bottiglia

2019

2017

2016

Straw yellow with golden hues. Ripe fruit, mineral notes. Full-bodied, slightly acidic, savory.

A wine obtained from the red vinification of white grapes, it has a straw-yellow color with golden reflections, slightly veiled due to lack of filtration; in the olfactory phase it shows a strong hint of ripe fruit, with a slight sensation of flint. On the palate it is full-bodied, with a discreet acidity that is supported by a marked savoriness; this identifies a great level of matchability.

The Eclectic White Wine - Agricola Paglione

<label>Soil:</label>Stony, medium-textured limestone
<label>Average vineyard age:</label>13 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon and guyot
<label>Vine density:</label>4100 strains per hectare
<label>Average production per ha:</label>45 q
<label>Harvest time:</label>Second half of September
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with maceration on the skins for 8 days at 18-20°C. Aged 8 months in steel, then another 8 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Vino Bianco

2018

Intense ruby red with garnet hues. Red fruits, berries, balsamic and toasted notes. Full, savory, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel with pumping over and punching down for about 20 days at 24-26°C. Aged in used French oak barrels for 12 months, then another 12 months in bottle. Not filtered, nor clarified.
<label>Sulfur dioxide:</label>na

Puglia Rosso Igt

Sangiovese

Barrique

2015

Ruby red with garnet highlights. Fruit, spices, balsamic notes, flowers. Fresh, tannic, firm.

Perazzelle is a wine made from typical Apulian grapes grown in the Lucera area. It represents the transition from tradition to an entirely new product without losing its roots, thanks to knowledge honed in the field and original thinking.
Cacc'e Mmitte derives from the fact that in the past in southern Italy, palmenti rented equipment for crushing grapes, and the processing had to be finished in the day before the next user of the equipment arrived, Cacc referring to taking away the grapes, and Mmitte referring to the person who brought the grapes for processing.

Perazzelle is a wine made from typical Apulian grapes grown in the Lucera area. It represents the transition from tradition to an entirely new product without losing its roots, thanks to knowledge honed in the field and original thinking.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for about 20 days at 24-26°C. Aged in second-passage French oak barrels for 5-6 months, then in bottle for 4 months. Not filtered nor stabilized.
<label>Sulfur dioxide:</label>na

Pink claret. Red fruit under spirit, spicy notes, flowers. Fresh savory, structured, round.

A multi-hued rosé wine reminiscent of summer and all the enthusiasm it can arouse, on the olfactory level it highlights a delicate note of cherries in spirit with a hint of spice and a floral finish. From the taste point of view it offers freshness and the right balance between savoriness, structure and roundness. Persistent and sweet finish.

<label>Soil:</label>Limestone, stony
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon and guyot
<label>Vine density:</label>4100 strains per hectare
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with brief maceration on the skins. Maturation in steel for 8 months. No filtration.
<label>Sulfur dioxide:</label>na

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