Winemaker Notes
100% Aglianico di Taurasi
Vinification
Grape bunches are selectively harvested by hand during the last two weeks of October. After de-stemming and pressing, the grapes macerate for nearly 20 days at controlled temperatures. The resulting wine is aged for 18 months in barriques, with further refinement in the bottle.
Color
Ruby red with cherry nuances
Bouquet
Intense bouquet of wild fruits underscored by vanilla and spice notes
Taste
Full-bodied and balanced, with supple tannins and dark fruit flavors
Alcohol
13.7%
Serving Suggestions
Well-matched with red meat entrées, fish steaks and hearty casseroles.
Professional Ratings
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.