The Wines

Taurasi Vigne D’Alto

Description

The Taurasi Vigne d’Alto is produced with selected grapes sourced exclusively from the Case d’Alto locality, particularly from vineyards that are between 50 and 60 years old. These are old vines, grown in the starseto or pergola avellinese training systems, with a diverse variety of Aglianico clones (notably including aglianicone and aglianichello). The location is characterized by a soil composition of limy-ash, with a fine and crumbly texture that allows for good drainage. Analyses have shown it to be rich in carbon and nitrogen, with a pH of 6.58. The vineyards are situated in open and well-ventilated spaces, thus being relatively unaffected by morning humidity for much of the year. The grapes form clusters of medium size with intensely colored spherical berries, flesh rich in minerals and sugars (23-25%), and thin skins with a high concentration of anthocyanins and tannins.

Winemaking

The grapes, hand-harvested and immediately transported to the cellar in 18 kg crates, are destemmed and crushed, then undergo maceration with increasing temperature from 10 to 28°C for about 12-18 days. The tumultuous fermentation, initiated with indigenous yeasts, lasts around 15 days. Following fermentation, there is a skin maceration for about 30 days. After racking and the first transfer, the wine is aged for 18 months in 500-liter oak barrels, and then in stainless steel tanks for 10 months. After approximately 28 months of aging, it is bottled and rests for an additional 24 months.

Tasting

The color is quite brilliant and dense. It is intense and complex on the nose, with notes of rhubarb, earthy fervor, hints of ash, and a distinct mineral quality. On the palate, it is quite warm and still presents vibrant tannins due to its youthfulness. It is intense and highly persistent.

Pairing

Certainly a wine for rich dishes based on red meats, game, and typical winter mountain cuisine. Also suitable for well-aged cheeses. A wine to be enjoyed on its own, away from meals. It should be served decanted, due to potential light sediments resulting from the lack of filtration and stabilization, at a temperature of 18-20°C.