Taurasi

Irpinia is Stained Red

It has become almost trivial to refer to Campania as one of the most illustrious and suitable regions of Italy as far as the world of viticulture is concerned. It is sufficient to approach any one of Campania's wines to understand its value and remain amazed. In fact, it was in this very area that the greatest wines of ancient Rome were produced, and even today they preserve the charm of that long tradition that links them to the past. This history is reflected in the wide range of grape varieties and production areas that have established themselves here.

Among the most well-known areas, it is impossible not to mention Irpinia, which is home to the most prestigious DOCGs in the whole of southern Italy and represents Campania's excellent viticulture. Between the area of the fragrant and ancient Fiano di Avellino wine and the fresh Greco di Tufo wine lies the prestigious area of Irpinia red wine, which covers both territories and extends to the gentle hills bordering Benevento. Here the only DOCG red wine of the area is produced from the most symbolic vine of the south of Italy, Aglianico, which has set its roots in Irpinia and is able to express its potential to the fullest.

This is a particularly fertile geographical area, which is intersected by the Calore river, consisting of hills with different substrates of clay, rocks, limestone and sand. It is characterised by wide temperature ranges and caressed by gentle sea breezes that rise from the Tyrrhenian Sea. Here is where the best Taurasi wine is born, with its intense, robust and ample character. When young, it is still unripe and has a restless tannin, while only after long ageing in wood and in the bottle does it reach the highest levels of quality. Thanks to its longevity and importance, it is also known as the Barolo of the South, and indeed it is said that Aglianico is to Taurasi what Nebbiolo is to Barolo. Among the 17 municipalities that contribute to the production of this variety are those of Montemarano, Mirabella, Montefalcione and Lapio, with the last two being the only ones to share the name with the Fiano di Avellino denomination.

The Emperor of the South: Taurasi

Among the most important Italian expressions, a special place is certainly reserved for this type of great red wine, which is a talented star of the southern territory, the pride of the province of Avellino and the rich Mediterranean soul of Campania. This is a red winedesigned for ageing that only reveals its exceptional qualities after long periods of refinement.

It has an aristocratic appearance tinged with a ruby red colour that tends towards garnet, impenetrable and deep, and characteristic of the Aglianico grape. On the nose there is a succession of intense notes that are layered one on top of the other, giving rise to a broad and complex bouquet. Plum, cherry, thyme and violet at first, followed by Mediterranean spices, salt and toasted notes. Ethereal and earthy tones create the framework of this olfactory painting. The taste is textural, warm, powerful, austere and robust, and spreads out in depth and breadth with elegance and style, leaving a long and intense persistence. A good tannic texture and a pleasant freshness balance its great body.

Among the most famous expressions are the Taurasi of Feudi di San Gregorio, with a full and balanced taste, the Riserva of Perillo and the Radici of Mastroberardino, which is a production with a high aromatic concentration. There is also the mention of Taurasi Riserva for bottles that age for at least 4 years, 18 of which in wooden barrels, and consequently have an even more complex and powerful profile.

Serving and Pairing Suggestions

We recommend opening it a few hours before tasting, decanting it and serving it at a temperature between 18°-20°C, to allow it to develop its full expressive power. At the table, it is ideal with intense and very tasty meat dishes. Generally, it can be paired with braised and roasted meats, grilled meats, spit-roasted meats, mature cheeses and game.

For the more local pairings that are based on the culinary tradition of Irpinia, we recommend serving it with first courses such as lasagne riccia, bean and pork rind soup, paccheri with sausage and porcini mushrooms from Campania and pasta candele with wild boar sauce. For second courses, we recommend enjoying it with a plate of lamb stews, mugliatielli irpini with sauce, avellinese goat with potatoes, pork tracchiole with peppers or on a board of bagnolese pecorino, caciocavallo irpino and salami from Mugnano del Cardinale.

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