Aglianico Rosato "Albarosa"
Wine name:Aglianico Rosato "Albarosa"
Appellation:AGLIANICO DEL TABURNO ROSATO DOCG
Vineyard extension (hectares):8
Blend:90% Aglianico 10% Sangiovese and Merlot
Vineyard age (year of planting):Aglianico 2002,1996 Sangiovese and Merlot 2002,1996
Soil Type:Calcarous-clayey marl
Exposure:South-east/north-east. Altitude: 200-650 meters above sea level
Serving temperature (°C):12-16
Match with:Rice and pasta dishes, white meat
Average no. bottles/year:25,000
Grape yield per hectare tons:8
Vine training system: Bellussi and/or Guyot.Vineyard density: 2,000/3,500 vines/hectare
Vinification and ageing
White vinification of Aglianico grapes. Destemming and crushing of the clusters. Alcoholic fermentation with temperature control
Address:Via Sala 82030 Foglianise BN
Owner:Agricultural Union of the Province of Benevento
Year of establishment:1983
Total annual production:1000000
Type of viticulture:integrated/sustainable
Agronomist:Filippo Colandrea/Alfonso De Angelis
Oenologist:Filippo Colandrea with the support of Professor Luigi Mio
Cantina del Taburno, is located at the base of Mount Taburno, an inactive volcano, in the small town of Foglianise, in the province of Benevento. The Cantina was established in 1972 as a cooperative with 15-20 associates. In the early 1980s it was acquired by the Agricultural Consortium of Benevento (established in 1901) and the cellar was enlarged with funds of the European Community. Dr Nicola De Girolamo, the director, is also the director of the Agricultural Consortium of Benevento.
The grapes that are vinified at Cantina del Taburno come from approximately 400-450 hectares of vineyards, belonging to 330 small viticulturists, standing in the territory of towns in the area of Mount Taburno: Foglianise, Torrecuso, Vitulano, Campoli del Monte Taburno, Castelpoto, Apollosa, Bonea, Montesarchio, Ponte, Tocco Caudio, Paupisi and Benevento. The viticulturists are part of a Cooperative and their vineyards are supervised by an agricultural technician (employed by the Cooperative), Alfonso de Angelis, and by Filippo Colandrea, the on-premise oenologist of Cantina del Taburno. Rita Pessina, a food technologist, is responsible for laboratory analyses (in a well equipped and modern lab) and for quality issues. Professor Luigi Moio, who is a very well known University professor and one of the major wine makers in Campania, has consulted at Cantina del Taburno since 1998. Professor Moio teaches oenology at the University of Naples and is the coordinator of the graduate course for viticulture and oenology in Avellino. Students from Avellino and from Naples carry out experimental projects, write their graduation thesis and train here.
The grape varieties grown are mainly indigenous and, as in Irpinia, have an ancient origin. The main red grape variety is Aglianico, also called Aglianico di Torrecuso. The main white variety is Falanghina, widely grown in Campania and especially in the province of Benevento. Other varieties, which all date back to the ancient Greek and Roman times, grown in the Taburno area are Piedirosso, Sciascinoso (red), Fiano, Greco, Coda di Volpe (three white varieties). Small quantities of other Italian and international varieties are also grown.
The impressive and well equipped vinification and ageing cellars were enlarged in the early 1980s.
The total average production is approximately 1 million bottles/year (considering all labels), mainly Falanghina del Sannio DOP and Sannio Aglianico DOP.