Donato d’Angelo Calice Aglianico del Vulture 2019
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Aglianico del Vulture is one of only four DOCs in Basilicata, a mountainous region in Italy’s deep south. The vineyards hug the slopes of Mount Vulture, an extinct volcano. The grapes were harvested from the younger vines in Donato d’Angelo’s vineyards in 2 communes (Ripacandida and Maschito) at 500m+ elevations. In terms of winemaking, the fermentation took place in cement and the maturation in large format old oak barrels for 18 months.
The first glance reveals a pale ruby colour with silver rims. Intensely Nebbiolo-like fragrance of ripe strawberry and spice, roasted maraschino cherry, dried cranberry, dried oregano, rose petals, and subtle meaty notes. The palate is layered and complex while delicate at the same time. Imagine the elegant combination of chalky tannins, a fresh mouth-watering acidity, and linear drive. Bitter orange pith and mandarin skin brighten and lengthen the palate. There is a lot of wine in the bottle for the price.
Marcell is the Beverage Director at Restaurant Botanic and, with his cross-functional background, re-defines the role of modern-day sommelier. After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. He began working as a sommelier while undertaking a Master's degree in gastronomy. His curiosity for memorable wine experiences led to a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis. As the Head Sommelier and Wine Buyer at Penfolds Magill Estate, Marcell curated one of the country's most extensive champagne lists and created memorable experiences with a twist of science. Just recently, Marcell has joined a new project showcasing Australian botanicals and native ingredients. As a beverage director, he is responsible for product development, industry collaborations and creating a whole new dining experience. Marcell has been a contributing author in several academic and industry journals and continues to evolve as a wine judge. And if that wasn’t enough, he recently co-founded a wine label (LUDO wines) to make brave wines with transparency, curiosity and precision. Photo credit: Meaghan Coles and VINE & BUBBLE Magazine
