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Campi Taurasini

Campi Taurasini

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Our Campi Taurasini wine is made of a selection of the best Aglianico grapes from our own vineyards. It is in essence an intermediate between our Aglianico red wine which has a aging period of 1,5 years (only in steel and in the bottle), and our Riserva, Taurasi, which ages in steel, oak barrels and in the bottle for at least 4 years before being released. The Campi Taurasini is a powerful, full bodied red wine with great aging potential. For further information on the Aglianico grape, please visit the section on the Aglianico wine.


After harvesting the grapes, between end-October and early-November, the grapes are macerated in cold conditions for about 2 days, while in a state of pre-fermentation. After this the wine is placed in temperature-controlled inox steel tanks for 15-16 days, while maintaining a temperature of ca. 24°C, thus reaching the stage of fermentation. After this, the wine is transferred to larger steel tanks, where it remains for a period of approximately 20 months to mature. Finally, the wine is bottled and placed in our cellars, where it remains to rest for a least six months to develop into one of Italy’s noble wines.


A late ripening varietal, it has powerful tannins and a full structure. Aromas and flavours of black fruits, smoke and dark chocolate are common. These wines can age beautifully in the bottle for years, and are generally recommended to be consumed not earlier than 2-3 years after the harvest, to enable the wine to develop its bouquet and mid-palate. As it ages the fruit becomes more pronounced and the tannins more balanced. At maturity, Campi Taurasini displays a deep garnet colour and rich, satiny texture developing rich game, earth and dark fruit qualities.


Our red wines are made in the elevated hill area in the province of Avellino, near the village of Paternopoli in eastern Campania. The topography is one reason that wines of the Aglianico grape are so successful here. The vineyards are at an elevation of at least 450 to 500 metres above sea level. The soils are a mix of calcareous marls, clay and volcanic deposits. The limestone is often credited with providing the tannic bite so profound in Aglianico wines, as well as providing minerals, while the volcanic soil provide a smoky factor. The best climate for wines of the Aglianico grape is warm, while the area’s large fluctuations in temperature between day and night help give our wine its freshness, intense colour and aromas.  


It is an excellent wine for drinking with the finest roasted red meats and game. Goes very well with aged cheeses. It is best served at slightly below room temperature, or around 18°C.


There are a few relatively simple tips for aging good red wines: 
1) store the wine horizontally. This keeps the cork moist, enabling the wine to ‘breathe’. 
2) store the bottle in a relatively dark place. 
3) store it in a place with a constant temperature. 
4) don’t move it around too often. 
5) make sure the surroundings are at least slightly humid, as it prevents the cork from shrinking and allow for good exchange of air between the wine and its surroundings.