# Taurasi Tenuta Cavalier Pepe (2019)

- **Producer:** Tenuta Cavalier Pepe
- **Colour:** red
- **Type:** still
- **Grapes:** Aglianico
- **Region:** Campania, Italy
- **Style:** Classic
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black cherry, black plum, dried herbs, cedar, smoke, tobacco, earth, leather, forest floor

## About this wine

The Taurasi Tenuta Cavalier Pepe 2019 is a distinguished dry red wine from the Taurasi DOCG appellation in Campania, Italy, specifically the Irpinia sub-region. Produced by the family-run winery Tenuta Cavalier Pepe, it is primarily made from the Aglianico grape, a varietal celebrated for its power and longevity. The estate's vineyards are located in municipalities like Luogosano and Taurasi, areas recognized for their suitability for high-quality wine production. The winery's heritage is tied to Angelo Pepe, a 'Knight of the Republic,' and is now guided by his daughter Milena, who upholds a philosophy of dedication and respect for the land.

## Interesting facts

- Taurasi DOCG wines require a minimum of three years aging before release.
- Aglianico is often called the 'Nebbiolo of the South' for its structure and aging potential.
- The 'Knight of the Republic' title recognizes significant contributions to Italian industry and culture.
- Tenuta Cavalier Pepe's vineyards are situated in an area renowned for prestigious DOCG wines.

## Food pairing

The firm, high tannins and full body of this Taurasi are well-suited to complement the richness and protein in red meats, helping to cleanse the palate. Its inherent complexity and potential for savory notes can echo the flavors of herbs, earthy mushrooms, and aged cheeses.

## Wine making process

The production of Taurasi Tenuta Cavalier Pepe 2019 involves meticulous attention to detail, starting with the late harvest of Aglianico grapes. Fermentation typically occurs in stainless steel tanks with controlled temperatures to optimize extraction. Following fermentation, the wine undergoes a mandatory aging period of at least three years, with a minimum of one year in oak barrels, followed by further bottle aging before release. This process is designed to develop the wine's structure, complexity, and aging potential, reflecting the estate's commitment to quality and tradition.