Taurasi Radici

Taurasi Radici is a fine accompaniment to roast meats and larger game (deer, wild boar, etc.), spicy foods or truffle-based dishes and mature cheeses.

The family estates are all located in Irpinia in the heart of the production areas of three DOCGs: Greco di Tufo Fiano di Avellino Taurasi. They are distributed in several areas in order to preserve the identity of the local varieties and vineyards as well as ensuring their preservation and enhancement both in Italy and throughout the world. The family in fact has always paid great attention to the safeguard and promotion of local grape varieties such as Aglianico Fiano Greco Falanghina Piedirosso and Coda di Volpe all dating back to Greek and Roman times.

Chalky clayey soil in the Montemarano area. Guyot/cordon spur training system. The vines are situated at an altitude of approximately 500m a.s.l. with a density of 4,000 vines per hectare. Harvesting takes place in late October-early November. Yield per hectare is about 6 tons. The area of Irpinia is influenced both by the Vesuvius volcano and by the area's temperate climate, which is ideal for the cultivation of the great Irpinia wines. The Mastroberardino family's holdings are spread across several parts of Irpinia, over areas which became firmly established as the production centres for the great wines of the region. In recognition of the role played in the protection of the Roman age viticultural and oenological heritage, the Head of the Pompei Archaeological Heritage Department has entrusted the family with the management of sites which were used as vineyards in the ancient city. The idea was to replant them with the same, historic vines which, then as now, epitomised the area's winemaking tradition.

About 30 months in 40 hl oak barrels and barriques and 12 months in bottle.

Taurasi Radici follows traditional red wine vinification with extended maceration on the skins and fermentation at controlled temperature.