Deep ruby red colour with aromas of ripe cherries, sweet spices, plum, tobacco, pepper and tar. Supple and silky on the palate, with fine, ripe tannins, and a long fruity, spicy and toasty finish. A wine with a remarkable structure and excellent aging potential.
94 POINTS VINOUS
93 POINTS WINE SPECTATOR
92 POINTS JAMES SUCKLING
Aglianico is a grape that must be loved to the full and Pago dei Fusi is the full outcome of such love, stimulating knowledge of this variety which, harvest after harvest, highlights the indissoluble bond between land, grape variety and human work. The harmonious combination of Aglianico grapes, soils and climate of the vineyards that dominate the hillsides on the left bank of the River Calore ensure that Pago dei Fusi achieves power and structure of exceptional elegance, complexity and longevity. The name of this wine refers to its place of origin and the great Roman tradition of the same name for rural districts, thereby celebrating the territory and the ancient splendor of the vine.
In Campania, the history of people is intimately linked to vines; Terredora Di Paolo’s commitment is to fill glasses with the taste of this fascinating and generous land, thanks to the benefits of volcanoes and sunshine. After World War II, Walter Mastroberardino, a resolute southern man who is now at the helm of Terredora Di Paolo, began to carry his bottles around Italy, starting from Milan. In 1994, a chapter of his life ended and, at sixty years old when people usually retire, he started a new journey with his children Daniela, Lucio and Paolo, and the support of his wife, Dora Di Paolo. It was not by chance that his new company was named after his wife, a quiet yet active woman. The cellar was built in Montefusco to vinify the grapes from the family estate, which dates back to 1978 when Irpinia was characterized predominantly by its wildness. The family has always had direct control of all production stages, thereby ensuring overall quality and guaranteeing continuous improvements year after year.
Pairing Suggestions: All roast and braised meat, game, wild boar, meat sauce, fillet and rib-eye steaks, grilled lamb chops, game, spicy dishes, mushrooms, truffles and mature cheese, such as Provolone, Parmigiano Reggiano or Gorgonzola.
Maturation: Aged in French oak barrels for no less than 24 months and then for at least 36 months in the bottle prior to release for sale.
