Winemaker Notes
The Fidelis is made predominantly of Aglianico, although it has small percentages of Merlot (5%) and Sangiovese (5%). It is fermented in stainless steel and aged in a combination of large oak casks and used French-oak barrriques.
Professional Ratings
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Robert Parker's Wine Advocate
Readers looking for a delicious Campanian red that is ready to drink today should consider Cantina del Taburno’s 2005 Aglianico del Taburno Fidelis. Black cherries, spices, juniper berries and worn-in leather jump out of the glass as this full-bodied, sumptuous wine reveals the multiple dimensions of its expressiveness. Soft and caressing on the palate, the Fidelis reveals tons of persistence and a long, satisfying finish. The Fidelis is 90% Aglianico and 10% Sangiovese aged in cask. It is a great value.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.