Vitigni Irpini

Michele Perillo's Perillo winery is a small winery that runs five hectares of vineyards in the municipalities of Castelfranci and Montemarano. The vineyards located in the high hills, between 600 and 700 asl, are planted radially and some are very old and free-range. As they are also planted on significant slopes, the vineyard enjoys excellent exposure.

The soils, rich in skeleton and silica, are characterized by a particular clay-limestone and sandy concentration. The climate is continental, with often very cold winters and hot but never torrid summers. The temperature ranges between night and day, as well as between seasons, are notable. In warm years, the temperature excursions safeguard aromas and acidity. In rainy ones, the dry and ventilated climate rules out problems related to mold and rot.

Processing is manual, although there are few interventions in the green, given the low bud load left during pruning. The Aglianico from which Taurasi is made in this area is called horsetail, because of the characteristics of the sparse, elongated cluster and the presence of very small acids, with a high skin-to-pulp ratio. Yields are ultimately very low, not exceeding 30 quintals per hectare. Harvest time is usually in the month of November.

Aglianico, a vine rich in polyphenols,generates a bluish-colored must giving rise to extremely concentrated wines. After alcoholic fermentation, the wine that will become Taurasi spends about 20 months in barriques and 20 hl barrels. In favorable vintages, a Riserva is also produced, with a more important wood passage and greater bottle aging.

Perillo's Taurasi D.O.C.G. thus becomes a powerful wine, rich in extracts and with great depth of flavor. And they need time and patience to tame the extraordinary and aggressive tannic charge.

The Taurasi D.O.C.G. of Cantina Perillo is a wine of considerable importance.

Area of production: Castelfranci.
Soil characteristics:Calcareous clay.
Wine:Aglianico 100%
Denomination:Taurasi D.O.C.G.
Planting system:radial 75% planted in 1930; cordon
spurred 25% planted 1980.
Production per hectare: 40 quintals per hectare.
Harvest time: second week of November.
Vinification: Prefermentative maceration of the grapes cold for about 2
days, subsequent fermentation. Fermentation takes place in
stainless steel tanks at a controlled temperature for about 20 - 25 days.
Refining: in wood 24 months ( 12 months in 2.25 hl oak barrels; 12
months in 20 hl oak barrels).
Bottle aging:5 years.
Alcohol content: 13.50 / 14.50.
Color:Ruby red.
Nose:The nose offers a broad, complex, intense bouquet with
characters reminiscent of cherry, thyme, violet and berries, with hints
mineral.
Flavor:In the mouth it is enveloping, elegant and persistent. The aftertaste is
characterized by distinct notes of plum, bitter cherry,
strawberry jam, and black pepper.
Serving temperature:18 °C.
Pairing:Accompanies roasted red meat, game of
furred species dishes with spices or truffles, and aged cheeses.