Campania

Rao Silva Rubra Terre del Volturno IGP 2014 6 Pack

Regular price
$336.00 /PK
Recommend Retail Price
Sale price
$336.00
Regular price

1 available to order
Dispatch in 5 to 7 business days
Earn points on every purchase with My Collective Rewards!
Join today and start saving

Tasting Notes


Obtained from a well-balanced blend selection of Aglianico, Pallagrello Nero and Casavecchia, Silva Rubra is an important typical red wine produced by Cantine Rao. Pallagrello is an historical wine, appreciated by Ferdinand IV of Bourbon and then considered one of the best of the Kingdom, as reported by an ancient writing found on a historical tablet dating back to 1775, in Colline Caiatine fields. In the glass, Silva Rubra shows its peculiar intense ruby colour. 0n the nose, vanilla, spice and cocoa aromas introduce violet and soft fruit notes. Strong and elegant tannins give bold and structured round tones. It is perfect with structured first courses, grilled and braised red meat, and with mature cheese. Decant for about one hour and serve it at a temperature between 18 ° and 20 ° C (64.4 ° and 68 ° F).

Shipping & Returns

A bottle of Rao Silva Rubra Terre del Volturno IGP 2014 750ml Red Wine
  • A bottle of Rao Silva Rubra Terre del Volturno IGP 2014 750ml Red Wine
A bottle of Rao Silva Rubra Terre del Volturno IGP 2014 750ml Red Wine

Tasting Notes


Obtained from a well-balanced blend selection of Aglianico, Pallagrello Nero and Casavecchia, Silva Rubra is an important typical red wine produced by Cantine Rao. Pallagrello is an historical wine, appreciated by Ferdinand IV of Bourbon and then considered one of the best of the Kingdom, as reported by an ancient writing found on a historical tablet dating back to 1775, in Colline Caiatine fields. In the glass, Silva Rubra shows its peculiar intense ruby colour. 0n the nose, vanilla, spice and cocoa aromas introduce violet and soft fruit notes. Strong and elegant tannins give bold and structured round tones. It is perfect with structured first courses, grilled and braised red meat, and with mature cheese. Decant for about one hour and serve it at a temperature between 18 ° and 20 ° C (64.4 ° and 68 ° F).