Made from 100% Aglianico, the most noble of southern Italian red grape varieties, coming from the Contrada Campore vineyard. The Taurasi Aurelia is aged 24 months in oak, followed by an additional 12 in bottle, resulting in a complex and well-balanced wine with excellent aging potential. The nose offers typical aromas of dried cherry, black licorice, tobacco and dried herbs while the full mouth is supported by linear tannins and smoky mineral notes for a lingering, spicy finish.
The 2016 Taurasi Aurelia shows the more earthy and animal characteristics of Taurasi, as musky black cherry gives way to savory herbs and mineral tones, with balsamic spice and hints of sous bois. It floods the palate with silky textures, which are quickly contrasted by sour cherry, yet gaining energy and lift as vibrant acids stimulate the senses. The finish is long and structured with an acid twang, showing all the qualities of a young Taurasi that’s geared for the cellar, as its spicy red fruits slowly fade.
Deep ruby-red. The extremely perfumed nose of ripe strawberry jam and red cherry is nicely lifted by sweet Oriental wood and spices. Dense, rich and juicy, offering tarry flavors of plum, blackberry and grilled herbs, complicated by soy sauce and Szechuan pepper. Very rich and deep, with harmonious acidity nicely extending the flavors on the back end. A single-vineyard wine, made with grapes grown at 500 meters above sea level in the Campore contrada in Lapio, spending 12 months in barriques, followed by another year in used 20-hectoliter barrels, then another 24 months in bottle prior to going on sale.Clocks in at 14% alcohol, but it's so balanced that nobody will notice the high octane level. This is a truly outstanding and still very young Taurasi.
Deep ruby. Fresh aromas and flavors of plum, blackberry and herbs. Juicy acidity provides lift, clarity and cut. From the Campore contrada in Lapio (a hot site that is, in my view, quite good for Aglianico and less so for Fiano), this spends 12 months in once-used barriques and once-used 20-Hl barrels, then another 24 months in bottle prior to release.