Established in 1957 in village of Venosa in the Basilicata region of southern Italy. Today the company has 350 members who between them manage 800 hectares of vineyards, all planted on the rich, volcanic soils of the Venosan hills. The coop specialises in local, indigenous grapes such as Aglianico for the reds and Malvasia for the whites.

Cantina di Venosa have pioneered a sustainable philosophy in the region, using photovoltaic energy in the winery to reduce CO2, integrated pest management in the vineyards and over 70% recycled glass for their bottles.

Basilicata, located in the south of Italy between Campania, Puglia and Calabria, is a small but distinctive wine region known for its rugged landscapes and volcanic soils. The region’s climate is predominantly Mediterranean, though the inland areas experience more continental influences, with hot summers, cold winters and significant diurnal temperature variation. These conditions help to preserve acidity and develop complexity in the grapes.

The soils are diverse, but volcanic deposits from Mount Vulture in the north create particularly favourable conditions for viticulture. These mineral-rich soils provide excellent drainage and impart distinctive structure and character to the wines.

Aglianico is the dominant grape variety, especially in the celebrated Aglianico del Vulture DOCG. This late-ripening red grape produces powerful, ageworthy wines with firm tannins, fresh acidity and flavours of dark cherry, plum, spice and earthy mineral notes. Other red varieties such as Primitivo and Sangiovese are also cultivated, while white grapes including Greco, Malvasia Bianca and Fiano contribute to fresh, aromatic whites.

Wine styles range from robust reds to elegant whites and increasingly refined rosés. Reds are typically full-bodied and structured, whites are crisp and floral, and sparkling wines are also produced in smaller quantities. Overall, Basilicata offers wines of character, depth and authenticity.

Aglianico is an ancient black grape variety believed to have been introduced to southern Italy by the Greeks over 2,000 years ago. Today, it is most famously associated with the regions of Campania and Basilicata, where it produces some of Italy’s most age-worthy red wines, notably Taurasi and Aglianico del Vulture. The variety thrives in warm, dry climates with volcanic or calcareous soils, ripening late in the season—often well into October—requiring ample sunlight to fully develop its complex flavours and tannins.

Viticulturally, Aglianico is vigorous but sensitive to excessive humidity, which can encourage disease pressure. Its thick skins and naturally high acidity give it remarkable structure, enabling wines to age for decades. Outside Italy, it is planted in small but growing quantities in Australia, the United States (notably California and Texas), and parts of South America.

In style, Aglianico is often compared to Nebbiolo for its firm tannins and aromatic depth. Youthful examples can be intense and grippy, with flavours of sour cherry, blackberry, plum, and notes of leather, tobacco, and spice. With age, the wines develop earthy, savoury complexity, hints of dried flowers, and softer, integrated tannins. Whether crafted as bold, cellar-worthy reds or fresher, early-drinking styles, Aglianico consistently delivers depth, intensity, and a strong sense of place.