IRPINIA CAMPI TAURASINI D.O.C. "CORE"
Irpinia Campi Taurasini ‘‘core is a fine red wine DOP, of 2012 vintage, produced from grapes of Aglianico, the same carefully selected grapes from which the wine is produced Taurasi.
Aglianico wine needs a long time to mature and Agricola Bellaria has chosen to use the period between the months of October and November in which the extreme variations in temperature between day and night, let you earn a number of features that give typical and fine wine.
The vinification process starts from the identification of the most suitable for the use of the best grapes. In the case of ‘‘core, the area is between Montefalcione and Taurasi, the two towns in the province of Avellino, among the few to be authorized to cultivate Aglianico.
For the production of wine ‘core, Agricola Bellaria has decided to reduce production rising from 100 tons of grapes per hectare set by the regulator, to 60 tons, ensuring the use of only the best grapes for quality wine.
The process begins with the manual harvesting to preserve the natural characteristics of the grapes before transferring them to the cellar. Here the grapes undergo a light pressing and the must obtained is brought into three different stainless steel tanks in which they are used leavened quality variety to enhance the organoleptic characteristics of the grapes. The must is then brought in contact with the skins in the fermentation phase.
Agricola Bellaria decided to keep an initial temperature of 30 ° in order to extract as much as possible the ruby red color from the grapes, and then lower it to 18 ° in order to recover the real scent of the wine and keep unchanged the characteristics.
During the fermentation, the carbon dioxide comes out from the tank and pushes the grape skins upwards to form a compact layer known as “hat”, which arises above the mass of the must in fermentation. To prevent this from happening, three times a day is carried out the so-called fulling, or an action of the mechanical pressure that is exerted from above through a piston that acts on the cap to break it. In this way the hat is made to fall piece by piece in the must below. Finally, we proceed to the separation of the solid part from the liquid of the wine. The refinement of the ‘core, moreover, does not take place in brick, but is instead made directly in the tanks for maintaining the characteristics of Aglianico.
Prior to bottling, to complete the entire process, there is protein stabilization, which lasts about 15 days, and that the tartaric where the wine is kept below 0 ° to ensure that the turbidities are retained and They are not decanted in the bottle.
– Gold Medal | Japan Women’s Wine Awards 2018
– Bronze Medal | Decanter World Wine Awards 2016
– Commended | Decanter World Wine Awards 2015
– Due stelle | Bellavita Awards Amsterdam 2015
– Bibenda | 2017
'CORE Irpinia Campi Taurasini D.O.C.
Technical Data Sheet
2500 vines per hectare
MAX. YIELD PER HECTARE
MAX. ALLOWED YIELD
70% – 60% at the end of the ageing process
13 % vol
Hilly Paternopoli (AV) (450 metri s.l.m.)
Espalier – spurred cordon
By hand, in crates, in the first ten days in November
WINE MAKING METODH
De-stemming and light pressing, temperature controlled maceration, racking off and soft pressing of pomace, refinement in barriques for 6 months. Ageing and batonnages in barriques for 6 months, bottling and refinement in the bottle for at least 6 months