Why does Taurasi taste like that?

Characteristically high tannin, high acidity and medium-full body. Commonly associated with black cherry, plum, leather, tobacco.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus acidity. Commonly associated with red cherry, volcanic ash, dried herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

Vanillin and oak lactones are extracted from oak into the wine, in quantities that fall sharply with each use of a barrel.

Varies: Species, grain, seasoning, toast level, barrel size and the age of the barrel all change what is extracted and how much.

Not claiming: That oak produces buttery character. That comes from malolactic fermentation. Nor that a given oak origin yields a given flavour.

Leaving the wine on its skins for weeks after fermentation has finished, and why that can soften rather than harden it.

Not claiming: That every producer of this style uses this method, or that using it is required.

Slow oxygen ingress through the staves and bung promotes polymerisation of tannins and anthocyanins, which stabilises colour and is generally associated with a softer perception of tannin.

Not claiming: That an old barrel is equivalent to a steel tank. Aromatic extraction falls with use; oxygen permeability does not.

Commonly needs eight to ten years and can last thirty.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.