“The Emperor’s Wine.” This small craft wine is made with 100% Aglianico. The ancient grape has been growing in the Campania region of Italy for over 2,000 years. It was the favorite of the Roman Emperor Augustus for its superior quality and ability to age decades. His wife Livia was an avid wine lover pushed the emperor to export Aglianico wines throughout the southern provinces of Italy. That’s why today, you can find Aglianico wines all over Southern Italy. But it is said that its spiritual home is Taurasi in Campania because of its complexity and ability to age for decades in the bottle.
Enologist Raffaele Inglese has dedicated his entire life to making Aglianico wines. Decades of hard work has produced a handcrafted wine with unique perfumes, flavors, and textures that express ancient lands, times and power.
Campi Taurasini DOC is a virtually unknown appellation, even for eonophiles. The territory is the same as the Taurasi DOCG which means that you get to enjoy the fruits of this noble terroir at value pricing. “Campi Taurasini” means “little Taurasi fields.” While the Taurasi Riserva is aged for 3 years in oak barrels, this wine rests for one year in oak before bottling. What’s beautiful about this wine is that it can go the long haul just like the Riserva. Age-worthy for a minimum of 10 years and more. Great with thick cuts of meats or heavy wintery soups. A fascinating wine few know about. Makes a great weekend wine or a special weekday dinner! Handcrafted in Taurasi at 4,000 bottles annually.
Red wine obtained by an accurate vinification of Aglianico from the Taurasi territory. All the vines are located on the hills in the DOCG area of Taurasi. Harvest takes place in October when Aglianico is perfectly mature. A low yield harvest, 80 quintals per hectare, is well below the allowable limit. This ensures that all grapes are of the highest quality and complexity potential. Aged in both small French Barrique and Large American oak barrels for 12 months and achieves a harmonic taste and velvety texture. Pairs with red roasted meats, aged cheeses, and wild game. Serve at 18 – 20 degrees Celsius.