Taurazi (wine)


January 24, 2022

Taurasi (Italian Taurasi) is an Italian dry red wine produced in the province of Avellino in the Campania region from Aglianico grapes. Since 1993 it has been DOCG (Denominazione di Origine Controllata e Garantita) category.


The Aglianico grape variety has been known since antiquity. The mention of the name of Taurasi wine dates back to the 19th century. The fame of Taurasi went beyond Campania in the 1920s and 1930s, after the phylloxera epidemic, which caused severe damage to many wine-growing regions in Europe. Aglianico vineyards, located on volcanic soils at altitudes of 300-700 meters, were less affected, and since the 1950s, local grapes began to be grafted onto American rootstocks, which had a beneficial effect on their resistance to diseases. In 1970, the Taurasi zone received the DOC category, and in 1993, the DOCG status.


Vineyards for Taurasi DOC can only be located in the following 17 communes of the province of Avellino: Bonito, Venticano, Castelvetere sul Calore, Castelfranci, Lapio, Luogosano, Mirabella Eclano, Montemarano, Montemiletto, Montefalcione, Paternopoli, Pietradefusi, San Mango sul -Caloré, Sant'Angelo al Esca, Taurasi, Torre le Nocelle and Fontanarosa. In the 1980s, there were only a dozen wineries producing Taurasi, and in 2013 there were already about fifty producers who received grapes from 227 vineyards, sharing an area of ​​​​about 1000 hectares northeast of the city of Avellino. Less than half of the vineyard area is cultivated. The two biggest wine producers are Mastroberardino, which has been on the market since the early 1990s, and Feudi di San Gregorio. Winemakers and growers continue to work on improving the consumer properties and quality of wine, for which they are actively experimenting with organic winemaking technologies, "wild yeast" (uncontrolled fermentation) and aging in large barrels, instead of the popular Bordeaux 225-liter barriques.

Characteristics of the wine

To qualify for the DOCG category, a wine must be aged for three years, of which one year must be in barrel. Riserva class wines must be aged for a minimum of four years, of which at least 18 months in barrel. The wine must be made from at least 85% Aglianico and not more than

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