# Pietrafusa Taurasi (2016)

- **Producer:** Villa Matilde
- **Colour:** red
- **Type:** still
- **Grapes:** Aglianico
- **Region:** Campania, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €40
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** wild cherry, violet, blackberry, plum, blueberry, black cherry, cloves, liquorice, vanilla, chocolate, tobacco, wet stones, undergrowth, game, balsamic notes, leather, cured and smoked meats, earth, smoke

## About this wine

Villa Matilde Pietrafusa Taurasi 2016 is a 100% Aglianico from the Taurasi DOCG in Campania, Italy. The wine is produced by Villa Matilde, a winery founded in the 1960s with a focus on reviving ancient winemaking traditions. The estate is situated in the Tenuta di Pietrafusa, with vineyards at an elevation of 350 meters on tufaceous, clay, and volcanic soils. The winery is committed to environmental protection through its 'Zero Emissions' project. This wine is distinctive for its use of the Aglianico grape, its volcanic terroir, and the producer's dedication to heritage and sustainability.

## Interesting facts

- Aglianico is often called the 'Barolo of the South'.
- Taurasi wines are known for their significant aging potential.
- Villa Matilde is committed to a 'Zero Emissions' project.
- The vineyards are planted on volcanic soils rich in minerals.

## Food pairing

The wine's full body, firm tannins, and high acidity are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in meat, softening them and creating a more harmonious palate. The acidity cuts through fattiness, cleansing the palate, while savory and earthy notes in the wine can complement game and aged cheeses.

## Wine making process

The winemaking process for Villa Matilde Pietrafusa Taurasi begins with destemming and crushing the 100% Aglianico grapes. A pre-fermentation cold maceration is followed by a long fermentation at 26°C with over 20 days of skin contact, utilizing daily pumpovers and délestages. Malolactic fermentation follows alcoholic fermentation. The wine is then aged for 18 months, with half in small Allier oak barrels and half in large Slavonian oak casks. A further 12 months of bottle aging precedes release.