2020 Ocone Piedirosso

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Wine: Piedirosso del Taburno DOC 2020

Producer: Ocone

Region: Campania, Italy (Taburno area, Benevento province)

Vintage: 2020

Grape Variety: 100% Piedirosso

About the Grape:

Piedirosso, literally meaning “red foot,” is a traditional grape of Campania, prized for its fresh acidity, soft tannins, and bright, juicy fruit character. Native to volcanic soils, especially around the Taburno massif and the Campi Flegrei area, Piedirosso produces wines that are perfumed, medium-bodied, and approachable, yet capable of surprising complexity when grown in select terroirs like Taburno.

Tasting Notes:

Appearance:

Brilliant medium ruby with youthful purple highlights at the rim, indicating freshness and vibrancy.With a medium viscosity (13% abv)

Nose:

Aromatic and inviting, the nose reveals fresh notes of sour cherry, wild strawberry, and red currant. Floral accents of violet and rose petal emerge, alongside subtle hints of Mediterranean herbs, crushed stone, and a light peppery spiciness, characteristic of the varietal.

Palate:

Medium-bodied, with a lively, mouthwatering acidity that keeps the palate fresh and vibrant. Flavors mirror the nose, with red berry fruit leading the way, followed by nuances of dried herbs, licorice, and a faint smokiness from the volcanic soils. Tannins are fine-grained and supple, offering gentle structure without overpowering the fruit. The finish is clean, savory, and delicately mineral-driven.

Structure:

Balanced and energetic, showcasing Piedirosso’s natural elegance and its affinity for the terroir of Taburno. The wine’s finesse and aromatic complexity make it highly versatile at the table.

Serving Suggestions:

Best enjoyed slightly chilled at around 15–16°C. Perfect with traditional Campanian dishes such as eggplant parmigiana, pasta with tomato and basil, grilled sausages, or mushroom risotto. It also pairs beautifully with lighter meats and aged cheeses.

Drinking Window:

Excellent now for its freshness, but will hold nicely for another 2–4 years, developing more savory complexity

PM 90

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