| Producer | Cantine Lonardo |
| Country | Italy |
| Region | Campania |
| Varietal | Aglianico |
| Vintage | 2019 |
| Sku | 1136090 |
| Size | 750ml |
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The Lonardo family has been living in Taurasi since the 18th century where they were small land owners and wine producers and today manage a very low yielding 12 acre vineyard. Interestingly enough Contrade di Taurasi of Enza Lonardo in collaboration with the universities of Palermo and Naples have monitored wild yeast communities from different habitats in the vineyards to find the best fermenter available. The use of commercial yeast in winemaking leads to a quality standardization making wines less distinguishable from each other. At Lonardo 600 yeast strains were isolated from the grapes, leaves and cortex of the grapevines, soil, grass, insects and birds. The wild strain of local yeast used imparts a distinctive character to the finished wine.
The grape here is Aglianico, one of the most important red grapes of Italy. Aglianico is an ancient grape going as far back as the Magna Grecia period producing wines which the Romans called the “Campi Taurasini” wines. These wines are still being made today which the Italian government granted D.O.C. status in 1970 and DOCG in 1992. The area of production is known as Irpinia and is in the mountains located 30 miles away from the bay of Naples. This special micro climate is responsible for producing wines with more freshness, elegance and finesse. Even with climate change Aglianico is the latest grape to be harvested, some areas in November. Mount Vesuvius is only 30 miles away from this wine zone. The last eruption of this volcano was in 1944 and left about 2 feet of volcanic ash which found its way into many of the producers wine cellars and in the soil as well. Just like Burgundy or Barolo, the Irpinia area is broken up into important sub zones and Cru’s. The soil here is rich in organic matter with a strong volcanic ash component and clay.
Tasting Notes: On the nose the Cantine Lonardo Irpinia Aglianico is rich with ripe morello cherry, plum, floral aromas with black liquorice, wild fennel, flinty and a smokey mineral note. The wine is full and tannic on the palate and is perfect for meals consisting of rich sauces and red meat. Please bring this bottle to 64 degrees and let it open up for several hours or taste over the course of several hours to really experience the deep volcanic savory minerals which become pungent on the nose. - Mike R.
