Merkki: I Capitani

Taurasi Bosco Faiano

Description
The wine represent the primum movens of the Farm “I Capitani” junction between past and present, the real soul of the Farm. And the soul is all in the Taurasi “ Bosco Faiano”, wine of excellent structure, obtained from the vintage of selected grapes of the Aglianico Taurasi grapevines.

Tasting guide
Colour
Deep burgundy with sparkling shades of red.

Fragrance
Ethereal, complex, with notes of licorice and vanilla against a refined background of berries. Tertiary features are well highlighted, pleasantly balsamic with pink pepper and exotic spice.

Flavour
Full bodied. Dry, rounded, harmonic, with an intense and persistent aftertaste, reminiscent of sour black cherries and berries. Complex, long-lasting and all embracing.

Food matches & suggestions
Taurasi is an important, complex, and long aging wine that evolves and grows so surprising if you have the patience to wait. True born Aglianico, great structure and complexity, with few other big Italian reds, represents the great italian tradition of winemaking. Ideal for red meats and game, ripe or spicy cheeses. Thanks also to a very well refined and velvety tannins is superb with a rare grilled t-bone steak: tasty and tender.

Our recipe
Braised beef in cream of radicchio e aglianico
Ingredients for 6 peoples :
1,2 kg (2.6 lb) veal stew, 1 carrot, 1 onion, 1 head of radicchio, extra virgin olive oil, 2 glass of aglianico wine, salt and pepper.

Directions :
In a large saucepan fry in the oil the carrot and the onion and when the onion is golden brown add the meat (cut into pieces). Braise on high heat, add salt and pepper. Add wine and cook over moderate heat for about 60 minutes. Follow the cooking, if necessary adding a ladle of vegetable broth or warm water to keep on with meat cooking. When the meat is well cooked add the radicchio and cut into strips washed, cover the saucepan and cook until the radicchio will become creamy. Correct with salt and pepper and hot serve.

From field to bottle
Place of production
Hilly sunny lands dominating the valley of the river Calore. Soil: cayish-calcareous.

Grapevines
Aglianico Taurasi.Guyot cultivation and rammed chain. Density of about 4500 stocks per hectare. 70 quintal per hectare with 70% wine return.

Vinification
First week of November, hand picked grapes with a choice of the best grapes in slight overripening. After picking the grapes off the stalks the must ferments on the skins for about 15 days in controlled temperature.

Ripening
In big barrel of 25 hl for 18-24 months; fining in bottle since the 4th year of the vintage or longer.