Cantina del Taburno: three extremely pleasant and versatile wines
The 2011 vintage
There wasn’t much rain in 2011. During the winter there were only 20 cold days and a couple of days when it snowed. The summer was warm, but not excessively. It was a very good harvest and it was approximately 10-12 days earlier. The grape yield was slightly lower in comparison to previous vintages.
Sannio Aglianico DOP Fidelis 2011
The blend of this wine is 90% Aglianico, 5% Sangiovese and 5% Merlot. It is vinified in order to make it very pleasant to drink.
The vineyards stand between 200 and 650 meters above sea level on marly-clayey-calcareous soils. The exposure is south-east and north-east. The vine training system is espalier and “raggiera”. The vineyards density is 2,000-3,500 vines/hectare. The grapes are harvested by hand, destemmed and crushed. The alcoholic fermentation and the maceration with the skins lasts for 10-15 days. A few extra delestage (Delestage is a two-step “rack-and-return” process in which fermenting red wine juice is separated from the grape solids by racking and then returned to the fermenting vat to re-soak the solids) are carried out in order to provide oxygen to the wine and to make the fermentation process faster. The fermentation takes place at 25-26 degrees Celsius. The malo-lactic fermentation is carried out in glazed concrete vats. 60% of the wine matures in French oak barriques and in large Slavonian oak casks for 8-10 months. The rest of the wine matures in steel and in concrete. The wine is then blended in steel. Finishing in the bottle for 1-2 months.
The colour is ruby red, raspberry and violet notes on the nose and in the mouth it is extremely pleasant, with a good acidity and with velvety tannins.
Suggested food matches: pasta with meat sauce, grilled meat, elaborate white meat dishes, stews.
Average production: 250,000 bottles/year.
The 2014 vintage
The winter was mild. The springtime was rainy. The budding phase of the grapes started slightly early. The summer was cool. The weather improved in September and in October. There was a lot of work in the vineyards, topping and deleafing the vines and dropping fruit. The clusters were carefully selected at harvest. As 2014 was a cool vintage, it was very favourable for white wines, as freshness and flavour were enhanced.
Taburno Falanghina del Sannio DOP 2014
This wine is made exclusively with Falanghina grapes.
The harvest started on the 20th of September. Falanghina is a typical variety of this area. It had been abandoned because of its high acidity, but then, thanks to modern technology, it was planted again. The vineyards stand between 80 and 600 meters above sea level, the exposure is south-east. The soil is marly, calcareous and clayey. The vine training system is espalier and “raggiera”, the vineyard density is 1,600-3,500 vines/hectare. This wine is the blend of vineyards of three zones: the first zone between 80-100 meters altitude for freshness, the second over 100 meters altitude for fruity and floral notes and the third zone over 300 meters for fruity notes. The grapes are harvested by hand, destemmed, crushed and pressed softly. The must ferments at 15 degrees Celsius in steel vats. The wine then matures in steel.
The colour is an intense straw yellow, the nose is fruity with pineapple and ripe pear notes. It is supple in the mouth with a high aromatic persistence.
Suggested food matches: as an aperitif, fresh seafood, oysters, shellfish, fish, fried fish.
Average production: 350,000 bottles/year.
Folius Falanghina Extra Dry VSQ (Vino Spumante di Qualità - Quality Sparkling Wine)
This wine is made exclusively with Falanghina grapes. The first vintage was 2010. The decision to make this wine was taken as sparkling wines were having a great success in Campania. The vineyards stand at 400-650 meters above sea level on marly-calcareous-clayey soils. The exposure is south-east. The vineyard density is 1,600-3,500 vines/hectare. The vine training system is espalier and “raggiera”. The grapes are harvested slightly early by hand (in 2014 in mid September), destemmed, crushed and pressed softly. Only the free run must is fermented at a low temperature in steel. Malolactic fermentation of a part of the wine. The sparkling processing method of the base wine takes place in autoclave (long Charmat method). After the “prise de mousse” (second fermentation) the wine rests on the lees (“sur lies”) for two months.
The colour is straw yellow with greenish nuances. The nose is pleasantly complex with notes that are typical of the grape variety and that are well blended with bread crust notes. Fresh in the mouth with a good aromatic persistence.
Food matches: as an aperitif, fresh seafood, oysters, shellfish, fish, suitable throughout a light meal.
Average production: 50,000 bottles/year.