Monte Faliesi Taurasi 2005
A manual harvest was carried out in early November. Maceration took place in stainless steel tanks for 48 hours at a low temperature, followed by fermentation for 25 days at 22-25°C. The wine was then aged in French oak barriques, both new and 2nd-use, for 30-36 months. During this time, malolactic fermentation occurs. The wine aged for another year in bottle prior to market release.
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On the nose and palate, it is evident that this is a powerful wine. It is full-bodied with a large structure, yet maintains a certain finesse. The fruit flavors are primarily black raspberries, plums and dark cherries.