After Stemming and pressing of bunches, the must is given a cold maceration on the skins, then ferments slowly at 79° F. Afterward the wine macerates on the skins for over 20 days, with daily pumpovers and délestages. Malolactic fermentation follows;

93 Points
VinousMedia.com
2016 vintage
92 Points
jamessuckling.com
2015 vintage
Tasting Note

Elegant, rich of velvet tannins with wild cherries, blackberry, spicy vanilla and tobacco scents. The palate is full, with an elegant texture and Kinely balanced.

Food Pairing

Ideal for barbecue or meat-based pasta dishes.

Unique Selling Points
  • An elegant example of Taurasi
  • Aged for 18 months in oak casks and barriques and an additional 12 months in bottle

About the Grape

Aglianico
Aglianico is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. The vine originated in Greece and was brought to the south of Italy by Greek settlers
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