Vesevo Ensis Anglianico Taurasi

Robust dishes, rich in aromas: T-bone steak, roast lamb, Florentine style ribs, beef Stroganoff with truffles; fresh pappardelle with mixed game ragout; grilled peppers, red radicchio with grilled polenta; legumes soups; aubergine “caponata”; various hams and sausages; Parmesan and salted cheeses.

The Vesevo cellar falls under the supervision of the Fantini Group. For more information about the group, please consult the About the Producer entry under the Fantini range. With over of 2000 years of history, Campania is a region of ancient winemaking traditions rooted in a territory which - once upon a time - was called “Enotria” (“Land of Wine”) and later became part of what was known as “Magna Graecia”. These wine production areas preceded the arrival of Ulysses, the Mycenaean navigators and the Phoenicians. The wines of Campania were consumed at the best patrician tables in Rome, until the disastrous eruption of the volcano Vesuvius put a (temporary) end to the local cultivation of grapes. Precious archaeological finds also testify to the excellent quality of the local wine, known in ancient times as “the wine of the emperors”. Wine production at Vesevo is conducted under the supervision of two of the most illustrious Italian consultant/winemakers, Alberto Antonini and Filippo Baccalaro. In 2015, Alberto Antonini was named among the top 5 winemakers in the world by Decanter Magazine. He has worked as senior winemaker for some of the most famous wine brands around the world, such as Antinori, Frescobaldi, and E & J Gallo (USA). He also consults for several wineries in 8 different wine-producing countries: Italy, Uruguay, Chile, USA, Armenia, Australia, Canada, and Argentina. Filippo Baccalaro stems from Piedmont but has always loved the south of Italy for its wonderful climate and the great quality of its grapes. He has supervised numerous harvest seasons in France as well as in South Africa, Chile and Australia. He is recognized as one of the most qualified winemakers in Italy and throughout the world and his wines have been rewarded with more than 40 gold medals worldwide. On several occasions he has been on the panel of judges at the London International Wine Challenge as well as for the Italian Association of Winemakers’ best winery selection at Vinitaly.

The production area is situated near Benevento, in Campania. The vineyards are situated at between 500 and 700 meters above sea level, and are always subject to a cool breeze that blows off the Bay of Naples. The grapes for this wine are sourced from a historical vineyard (over 250 years) in Case D’Alto, where one can encounter a real rarity: un-grafted vines trained according to a very particular system called “Raggera Irpina” (Radial Shape). In the past, this training system was used in order to optimize ground space: since the vines are trained high, at 2 metres from the ground and at a distance of 4 metres from one another, this enables the grower to cultivate other products on the ground, such as lettuce, cauliflower, etc. Here the yield is very low (3.5 tons per hectare) and this - coupled with clay-rich soils – produces grapes of outstanding quality. Grapes are also sourced from two other land parcels in Castelfranci and Montevergine areas, with soils rich in limestone and with great sun exposure. Here the grapes are grown in rows in a vertical-shoot position, using the spurred cordon system.

70% of the wine is aged for 18 months in chestnut wooden casks (50 hl) and 20 % in a particular selection of 225 litres French oak barrels chosen by the head winemaker. Then the wine rests in the bottle until its release to the market. It will continue to age and develop in the bottle for easily more than a decade.

De-stemming and delicate crushing. The grapes are pre-fermented by cold temperature maceration. The fermentation takes place for about. 20 days in stainless steel tanks, at a controlled temperature of 26 -28°C.