Bue Apis Aglianico
Wine name:Bue Apis Aglianico
Appellation:AGLIANICO DEL TABURNO DOC
Zone:Taburno DOC appellation area
Vineyard extension (hectares):4
Vineyard age (year of planting):Aglianico 1800
Soil Type:Calcarous and clayey marl
Exposure:South-East. Altitude: 350 meters above sea level
Nose:Fine, intense, blackberry, blackcurrant, spices, tobacco
Flavour:Rich, warm, well balanced, soft and pleasant tannins, persistent
Serving temperature (°C):18
Match with:Red meat, medium seasoned cheeses
Average no. bottles/year:3,500
Grape yield per hectare tons:4
The wine is made from grapes grown in a prephylloxera vineyard that is two centuries old. This vineyard proves the long time presence of Aglianico in the Taburno area.
Vinification and ageing
Fermentation and maceration with the skins for 40 days in steel vats, maturation in French oak barriques (100% new) for 18 months
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.