This aglianico has much more body and is nicely aged.
Maturation: 24 months in oak, 12 months in stainless
OM Wines writes: Serious red-black color; aromas of berries, Japanese salt plum, expensive leather, cocoa, woody herbs (bay? lavender?); big, broad-shouldered wine on the palate. Drink now with roasted or braised meat, or age for 10 ++ years for a real treat.