In the glass, the Taurasi Bosco Faiano from I Capitani shows a dense purple-red color. Held at a slight angle, the Bordeaux goblet reveals a charming garnet-red hue at the edges. When swirling the wine glass, this red wine reveals a high viscosity, which can be seen in church windows at the edge of the glass. On the nose, this I Capitani red wine presents all kinds of black cherries, blackberries, blackcurrants, mulberries and plums. As if that wasn't already impressive, bitter chocolate, cocoa bean and cinnamon are added thanks to the ageing in small wooden barrels.
This red from I Capitani is a good choice for all connoisseurs who like as little sweetness as possible in their wine. However, it is never sparse or brittle, as you would expect from a top-quality wine. On the palate, this powerful red wine is characterized by an incredibly melting and dense texture. With its present fruit acidity, the Taurasi Bosco Faiano is impressively fresh and lively on the palate. On the finish, this very storable wine from the Campania wine-growing region finally impresses with its considerable length. Once again, there are hints of blueberry and blackberry.
Vinification of the I Capitani Taurasi Bosco Faiano
The powerful Taurasi Bosco Faiano from Italy is a single-varietal wine made from the Aglianico grape variety. The Taurasi Bosco Faiano is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. The grapes for this red wine from Italy are harvested exclusively by hand after optimal ripeness has been ensured. After harvesting, the grapes are transported to the winery as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in small oak barrels at controlled temperatures. Vinification is followed by ageing for several months in oak barriques.
Wine pairing recommendation for I Capitani Taurasi Bosco Faiano
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to lamb ragout with chickpeas and dried figs, ossobuco or vegetable couscous with beef rissoles.