Le Masciare Taurasi

Tasting Notes Le Masciare Taurasi

Firstly, aromas of dark fruit (blackberries and blackcurrants) emerge, followed by a slight hint of vanilla and spicy notes of violets and tobacco. The taste is full and rich with a beautiful freshness, which makes the wine appear elegant despite its powerful character.

Due to bottle development, the structure is soft and balanced. Already wonderfully complex and exciting when young, but during the ripening of about ten years, the spicy tobacco notes will become more prominent. The result is an exciting wine with great depth in the aroma.

Wine & Food Pairing

Perfect wine for a grilled steak fiorentina, sirloin with berry sauce, wild boar dishes, or a delicious cheese platter.

Additional Information

In the beautiful Campania, Le Masciare is a striking winery among all the traditional family businesses. The estate was founded in 2001 by Caterina Martone, with only 4 hectares of olive groves and 4 hectares of vineyards, planted with the local Aglianico grape.

In 2009, Dutch businessman Erik den Dunnen joined the company. Until then, he worked in the financial world. Inspired by Italian life and the beautiful wines during a stay with his Italian wife Virna's family, he decided to leave the Dutch business world behind to pursue his passion: making products with both feet in nature that he and others can enjoy. He found the ideal place at Le Masciare in Paternopoli, in the heart of Irpinia in Campania.

Together with several other investors and friends, the winery was expanded and modernized. The old farmhouse has now been converted into a beautiful guesthouse. The cellars are equipped with the latest equipment, which is regularly supplemented or replaced. Vineyards are purchased or leased long-term in the hearts of the three famous DOCG appellations Greco di Tufo, Fiano di Avellino, and Taurasi.

The selection of these vineyards is done with extreme precision: only vineyards of which the winery is completely convinced of their quality are used. There is a strong preference for vineyards that are at least 70 years old, as these naturally produce concentrated, healthy grapes with a good balance.

To guarantee the quality and character of the vineyards, as much as possible is done according to organic principles. Rain and frost do not always make the transition easy, but from 2018, all own vineyards are in conversion to organic certification. And in the cellars and guesthouse, work is also done as sustainably as possible, for example by using solar energy, rainwater, and using natural waste from the wine and olive groves for heating the houses.

Although success is undeniable, they continue to look for the next step. Therefore, the winery changed its oenologist since the 2015 vintage. That is now Emiliano Falsini, a renowned oenologist throughout Italy. Since then, the wines have had an even fresher, more mineral style.

Taurasi is sometimes described as the Barolo of the south. The wine is made from the Aglianico grape, the third noble blue grape variety in Italy alongside Nebbiolo and Sangiovese. Its firm tannins and high acidity make it a true challenge for winemakers who want to make fruity, young-drinking wines from it. But this firm character is precisely why Erik den Dunnen is so attracted to this grape: Aglianico is ideally suited for making wines with great aging potential.

The grapes grow in vineyards near Paternopoli. The clay soil is rich in limestone. The grapes are harvested relatively late, from late October to mid-November. During the manual harvest, only the best grapes are selected.

Fermentation and the first part of aging, approx. 18 months, take place in stainless steel tanks, followed by aging in large French oak barrels for at least 1 year. After bottling, the wine ages for another 6 to 12 months in the bottle before being released to the market.