Dark, savory and subtly smoky, the bouquet offers up an array of aromas, including violets, currants, blackberries and green herbs. This red delivers spicy red currant and pomegranate flavors on a meaty, savory palate accented by black pepper notes. Hints of red clay and graphite lend a minerally edge that's quintessentially Italian. The tannins are kept in check, resulting in a medium-bodied red with impressive depth.
Blackberry, green herb, mushroom, forest brush, graphite and leather.
Of the thousands of native Italian grape varieties, three are considered noble, or capable of reaching greatness: Sangiovese, the grape of Chianti and Brunello; Nebbiolo, used to produce the Barolo and Barbaresco wines of Piedmont; and Aglianico, grown mainly in the southern regions of Campania and Basilicata. Aglianico typically makes full-bodied reds with firm tannins and high acidity. This example comes from the small D.O.C., or official winegrowing area, of Taburno, in the Campania province of Benevento. Located about 50 miles inland from Naples, the Aglianico del Taburno D.O.C. is defined by a collection of high hills. Only vineyards at an elevation of 1,600 to 2,000 feet are included within the appellation. Cooler mountain air, particularly at night, helps Aglianico grapes develop thick skins and retain their natural acidity--critical for high-quality wine. This bottling was produced by La Rivolta, a boutique estate owned by the Cotroneo family. Their 60 acres of grapes are planted in prime limestone soils, which are ideal for concentrated, minerally wines. Well-known consultant Angelo Pizzi is the master winemaker.
The La Rivolta Aglianico is a meat-lover's wine, though fans of less hearty fare will find plenty of foods that pair well with it. Thanks to its smoky notes and dry, savory palate, this wine is terrific with grilled foods. While beef is always an excellent choice, this wine's earthiness suggests lamb or game as an ideal partner; quail, duck, goose or pheasant will likewise provide the robust flavors and protein needed to smooth the grape's hearty structure. Italian-style braises and stews that marry meat with tomatoes, such as osso buco, will also work well, neutralizing the wine's naturally high acidity. I like the wine with my Medium Rare Lamb Stew, which has deep, rich flavors. If you do not care for turnips, try potatoes. If you like parsnips, add them.
Did you know that Naples is traditionally held as the home of pizza? It was also home to Virgil, who came to be regarded as one of Rome's greatest poets. One of his best lines.... "Fortune favors the bold."