Synonym of aglianico cultivar

Aglianico is the most important red grape of southern Italy and it's in the inner part of Campania specially in the Avellino province which reaches its maximum expression. Grape of absolute value and quality lends itself to very different but always excellent wines. From our vineyards we produce three great Aglianico-based wines: Guaglione a young and fruity wine, Jumara a medium aging wine with a wonderful elegance and Taurasi, the top of the range, a long aging wine famous all around the world and called by the wine experts: Barolo of the South.

A red wine with a particular structure and identity. Obtained from the vinification of selected grapes from the Aglianico Taurasi vinestock cultivated with care and passion in our vineyards. The maturation in oak barriques exalts its taste and enriches its bouquet.

Denomination: Irpinia Aglianico Campi Taurasini DOC

Alcohol level: 13 %

Serve & temperature: 16 - 17 °C. Before a moderate oxygenation of 15 minutes.

Longevity: Long (7 - 10 years)

Place of production

Hilly sunny lands dominating the valley of the river Calore (the “Jumara”) in Irpinia. Cayish-calcareous soil.

Grapevines

Aglianico Taurasi in purity. Guyot cultivation and rammed chain.

Production

First harvest with yields of 90 ql. per hectare in wine of 70%.

Vinification

End of October hand picked grapes; after picking the grapes off the stalks the must ferments on the skins for about 7 - 10 days in controlled temperature.

Ripening

From 6 to 8 months in barrels; refining in bottle for at least 3 months.

Colour

Ruby-red tending towards garnet, lively.

Fragrance

Intense, persistent, with an unmistakable taste of sour black cherries, elegantly blended with woody sensations.

Flavour

Full, harmonic, with a strong structure, broad and agreeably tannic.

Jumara is a 100% Aglianico in an elegant and refined version that is not expressed with vehemence and strength but that it's able to conquer thanks to pleasing and complexity where the ripe fruit blend merges with spices in a balance outstanding. Particularly suitable for dishes with fragrant flavors and good intensity, as spicy soups and pasta dishes. Excellent with red meats and ripe cheeses.

Roast lamb flavored with sage

Ingredients for 4 peoples :

1 haunch of lamb, 1 branch of sage, aglianico wine, extra virgin olive oil, garlic, salt e pepper.

Directions :

Pickle haunch of lamb in aglianico wine, then put it in a pan with chopped garlic, salt and sage. Bake at 200° C (392° F) for 45 - 50 minutes. During cooking, pour the wine used before to pickle the haunch and season with salt and pepper.

The name of the wine was inspired by "Jumara" that in local dialect it's used to mean the river Calore. It divides municipality of Torre le Nocelle and Taurasi and delineates the valley. The Calore of Irpinia (different from the homonymous Calore Lucano, a tributary of the Sele) is a river 108 km long and is the main tributary of the Volturno River. It rises at Picentini Montains and It is thought that its name derives from the peculiarities of the temperature of the water that comes higher than that of the tributaries Tammaro and Sabato. For this characteristic until the 60s in the summer we bathed in the river and this was the only small to escape the summer heat for the locals...also for our family and workers.

Grapevine

The Aglianico grapevine has probable Greek origin (from the word "ellenico") and since antiquity has settled in the provinces of Avellino and Benevento and Basilicata region with its different varieties "Aglianico del Vulture". Its ideal habitat is calcareous clay soils of volcanic origin in areas of medium altitude and extreme temperature changes daily. Has medium size leaf, five-lobed dark green, compact cluster, cylindrical-conical, thick skin of blue color rich in tannins. The ruby-colored wine with aromas that recall just filled the land of origin. It's the base of the most important long aging red wine of Southern Italy: Taurasi. Among the best red grapevines of Italy it's characterized by a late harvest (late October early November).