Three bottle pack “Titolo"

The classic version of the red wine "Titolo" from the Elena Fucci winery is made with grapes of the pure Aglianico del Vulture variety, an indigenous grape variety of Basilicata, cultivated in one of the most renowned areas of the region thanks to the combination of an exceptional terroir and microclimate. 
From the very beginning, this small family business decided to produce a single label, later presented in several versions, called Titolo, inspired by the name of the Contrada where the winery was born: Solagna del Titolo. 
The classic Titolo is undoubtedly the starting point of the line, a wine not lacking in fruit, surrounded by spicy notes, with a structure worthy of the vine from which it comes; an icon and faithful representation of its terroir, promising extraordinary evolution if left to rest properly in the cellar. 
The vineyards are between 50 and 70 years old and are located at the foot of Monte Vulture, in the village of Barile, the beating heart of the appellation, characterised by soils composed of layers of pozzolan, lapilli and volcanic ash, interspersed with clay, a true story of the millennial pauses of eruptive activity. 
The grape harvest, one of the most delayed in Italy, is carried out strictly by hand between the end of October and the beginning of November. The grapes, collected in small baskets, are quickly taken to the cellar where they are sorted and destemmed. The almost whole grapes ferment in steel vats with the must, a long maceration that continues throughout the fermentation process. After drawing off and soft pressing, the wine is placed in barriques, half of which are new, for about 12 months, during which time malolactic fermentation takes place. The wine is then bottle-aged for a further 12 months before being released. In the glass, the Titolo Classico has an intense ruby red colour with garnet reflections. The bouquet is broad and complex, a tangle of mineral notes followed by sweet notes of ripe red fruits and spices: cherry, redcurrant jam, rosemary, tobacco and a delicate hint of cinnamon. The palate is dry and warm, with an enveloping structure, elegant tannins and an aromatic persistence that accompanies a long finish. 
An ideal accompaniment to meat-based dishes such as pasta with red meat sauce or roasts, grilled meats, game dishes and mature cheeses. 

Elena Fucci's amphora-bottled red wine "Titolo di Anfora" is a refined expression of Aglianico del Vulture, an indigenous grape variety, vinified in purity and interpreted with a traditional approach that enhances the authenticity of the fruit and the link with the territory. 
A wine that, even in its youth, has a strong personality, capable of offering a pleasant and never heavy drink, flowing thanks to the marked savouriness and minerality of the volcanic soil from which it comes.
The reality of Elena Fucci turns out to be the most prominent in the famous area of Vulture, in the wider sense of the Basilicata region, created on the basis of a viticulture that can be nicely defined as true "gardening", so much is the care given to the plants and the respect for nature and its cycles, always following a policy that excludes any use of chemicals. 
Anfora's Titolo comes from vineyards situated at an altitude of 600 metres in the Solagna del Titolo area of the municipality of Barile, with a south-south-east exposure and good sunlight. The soil is volcanic, coming from the nearby extinct Monte Vulture volcano, and is made up of layers of rocks such as pozzolan, lapilli and clay, which have accumulated over thousands of years. These characteristics give the wine a unique mineral and sapid profile. The old vines, between 50 and 70 years old, are harvested strictly by hand between the end of October and November.
Vinification takes place entirely in untreated terracotta amphorae from Impruneta (Florence), and the must is fermented with the grapes by maceration after selection and destemming. Contact with the skins lasts for about 12-13 days, during which time the must is constantly repassed and pumped over. Malolactic fermentation also takes place during the 18 months of ageing, again in amphora, and the ageing process continues in the bottle for another 6 months before release. 
In the glass, Anfora's Titolo has an intense ruby red colour with garnet reflections. To the nose, the aromas unfold with elegance, between notes of pepper, conciliatory hints of fruit jam, currants and hints of tobacco. On the palate, the wine has great structure, remains mineral and lively, with an aromatic persistence of great impact.
This red wine can also be served with meat dishes, mature cheeses, pasta or risotto with white or red sauces and game, grilled or stewed red meats. 

Titolo Superiore is a red wine made from 100% Aglianico del Vulture grapes, a high quality, long aged version of the famous Titolo line created by the Elena Fucci winery. Aglianico del Vulture is an ancient grape variety that originated in Greece but has been widely planted in southern Italy for hundreds of years. This has given rise to at least two different biotypes of the same variety: Aglianico and Aglianico del Vulture, which is widespread in Basilicata. 
Titolo Superiore is a wine created to represent the great charm of the Vulture area, destined to amaze with its tannic balance and depth of fruit, perfect for celebrating great occasions or accompanying important dishes.
This red wine is made exclusively with grapes from the oldest parcel of the estate vineyard, with vines that can reach 70 years of age, located on the slopes of the old volcano Monte Vulture, with vines that are rooted in dark volcanic soils composed of layers of lapilli, ash and clay. Cultivation takes place in full respect of the environment, in accordance with the company's philosophy, in the total absence of synthetic chemical products.
Harvesting, done manually in small baskets, aims to pick the grapes when they are perfectly ripe phenolically and involves a rigorous selection of the berries on a sorting table to ensure only the best grapes. 
These are then destemmed and placed whole in steel vats where they ferment with selected yeasts and macerate in contact with the skins. 
After drawing off, the finished wine is transferred to French oak barrels, half of which are new, where it remains for 24 months, including a period of malolactic fermentation by lactic bacteria. The wine is then aged in bottles for a further 12 months to perfect the product before it is released. In the glass, the wine has an intense ruby red colour. To the nose, it reveals elegant notes of ripe cherries and sour cherries with personality, interwoven with hints of Mediterranean herbs, spices and tobacco. The palate reveals a silky and well-integrated tannic texture with a rich structure, supported by a vibrant vein of acidity that provides freshness, persistence and longevity.