Terredora di Paolo Pago Dei Fusi Taurasi 2011
Pairs well with hearty foods such as roasted or braised meats, game, ragout, spicy dishes.
Critical AcclaimAll Vintages
The top-shelf product from Terredora di Paolo, the 2011 Taurasi Pago dei Fusi, shows depth and an important level of sophistication that gives the wine an air of contemplation and care. The experience starts off slowly with dried berry fruit, crème de cassis, spice, smoke and delicate campfire ash. The wine is linear and polished with a steady, careful approach. The tertiary definition is there, but the wine is still going strong and should hold over the course of the next decade.
Nicely mature with a complexity of earthy dried fruits and savory notes with a bold structure and soft tannin.
Dried plums, walnuts, leather and tobacco take the nose by storm. Full-bodied, drying and earthy with chewy tannins and a cedary finish. Decadent style. Drink from 2021.
A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.
Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.
Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.
Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.
Making its home in the mountainous southern Italy, Aglianico is a bold red variety that is late to ripen and often spends until November on the vine. It thrives in Campania as the exclusive variety in the age-worthy red wine called Taurasi. Aglianico also has great success in the volcanic soils of Basilicata where it makes the robust, Aglianico del Vulture. Somm Secret—The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it has Greek ancestry. However, it first appeared in Italy around an ancient Greek colony located in present-day Avellino, Campania.