Wines Aglianico del Taburno Produttori del Barbaresco - Muncagota - 2015

Viniou Reviews

Produttori del Barbaresco's Cuvée Muncagota 2015, though the name suggests origins from Piedmont, is intriguingly listed as coming from the Aglianico del Taburno DOCG in Campania. Assuming this reflects a collaborative or special cuvée project, this wine brings together the potent terroir of southern Italy with a structure reminiscent of the Nebbiolo grape, though the region is more famed for Aglianico. The 2015 vintage in Campania delivered concentrated and elegant wines, with grapes benefitting from a long, warm season. Aglianico, often compared to Nebbiolo for its tannic backbone and ageing ability, crafts wines of remarkable depth. On the nose, expect dark cherry, blackberry and plum, lifted by hints of violets, leather, smoke and subtle tobacco, typical of the grape. The palate is powerful and structured, held aloft by a vibrant acidity and pronounced yet finely integrated tannins, concluding with a persistent mineral finish hinting at the volcanic soils of Taburno.

The Campania region is rich in viticultural history, dating back to the ancient Greeks and Romans. The Taburno area, specifically, is marked by volcanic soils that lend a distinctive minerality to the wines, and its varied elevations support slow grape ripening. Strong Mediterranean influences combine with cool mountain breezes, allowing grapes like Aglianico to retain acidity and develop nuanced aromatics. Campania continues to marry tradition with modernity, producing wines that reflect both terroir and innovation.

Such a robust and characterful wine demands equally flavourful food pairings. The 2015 Aglianico del Taburno shines with braised meats such as lamb shanks, osso buco, or rich beef stews. Hearty Italian dishes like pasta al ragù Napoletano or salsiccia (spicy sausage) from the region pair beautifully, as do mature cheeses such as pecorino or caciocavallo. Roasted wild mushrooms and truffle risotto also resonate with the wine’s earthy undertones.

For optimal enjoyment, decant the wine for an hour to soften its tannins and fully reveal its bouquet. Serve at 16-18°C, allowing both the aromatic intensity and structural finesse to flourish. With further ageing prospects, this cuvée will evolve gracefully, but it is already highly expressive and rewarding.