Terredora di Paolo Pago Dei Fusi Taurasi 2008
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Product Details
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Winemaker Notes
Pairs well with hearty foods such as roasted or braised meats, game, ragout, and spicy dishes.
Professional Ratings
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Wine & Spirits
A harmonious and elegant red, this has the silkiness and fragrant anise-like fruit that has established aglianico as the Barolo of the south. Here, the volcanic soil lends the wine a profound depth, layering the brightness of that fruit with savory notes of mushrooms and dark tones of the earth. Paolo Mastroberardino makes this from 25-year-old vines; the length of flavor and finesse suggest it has a long life ahead, though its greatness is already apparent, especially if decanted to serve with braised game.
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Wine Spectator
A well-knit red, featuring firm tannins padded with a fleshy, mouthwatering palate of ripe plum and black cherry, chopped herb, grilled lamb, bergamot and tarry smoke. Long and savory on the focused finish. Drink now through 2028.
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Wine Enthusiast
Taurasi is southern Italy’s most noble wine, and Pago dei Fusi fits the bill with its combination of structure and elegance. It has an ample fragrance of dark fruit, incense, leather, spice and vanilla. The palate delivers layers of black cherry, tobacco and white pepper along with hints of licorice and espresso balanced by velvety tannins. Drink 2016–2028. Cellar Selection.
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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.