Feudi di San Gregorio Taurasi Aglianico DOCG 2019

Feudi di San Gregorio Taurasi Aglianico DOCG is a bold and complex red wine that showcases the depth and intensity of Italy’s Aglianico grape, often referred to as the "Barolo of the South." With layers of blackberry, dried cherry, and dark chocolate, this wine captivates with notes of leather, tobacco, and spices. The full-bodied palate is structured with firm tannins and balanced acidity, leading to a long, complex finish. This Taurasi beautifully reflects the region's volcanic soils, perfect for those seeking a wine with depth and character.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Aglianico
Tastes Like: Comparable to a Barolo, with blackberries, plums, and dried herbs.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Feudi di San Gregorio is renowned for its dedication to showcasing the unique character of Campania's indigenous grape varieties through innovative and traditional winemaking techniques.

Seafood: Octopus stew or seared tuna.
Poultry: Duck breast with berry sauce.
Vegetarian: Grilled portobello mushrooms or truffle risotto.
Meat: Braised lamb shanks or beef osso buco.

Pecorino Romano: Salty and savoury, enhancing the wine's structure.
Aged Cheddar: Sharp and bold, complementing the wine's depth.
Manchego: Nutty and firm, balancing the wine's complexity.
Parmigiano-Reggiano: Rich and savoury, pairing beautifully with the wine.

Agnello al Forno con Patate (Roast Lamb with Potatoes & Rosemary)

Ingredients:

• 1.2kg lamb shoulder or leg, cut into large pieces
• 800g potatoes, peeled and cut into chunks
• 4 tbsp extra virgin olive oil
• 4 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary
• 200ml dry white wine
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 190°C and place the lamb and potatoes in a large roasting dish.
2. Drizzle with olive oil, add the garlic and rosemary, and season generously with salt and pepper.
3. Pour the white wine into the dish and toss everything to coat evenly.
4. Roast for 1 hour, turning the meat and potatoes halfway through, until the lamb is tender and the potatoes are golden.
5. Rest the lamb briefly before serving, spooning the pan juices over the top.

The richness of the roast lamb and herbs softens Taurasi’s firm tannins, while the wine’s dark fruit, spice and volcanic minerality echo the dish’s depth and warmth.