From a cluster of vineyards near the villages of Barile, Rionero in Vulture and Rampolla, all located at approximately 1,500 feet above sea level and sharing a south-east exposure, on the lower slopes of the Vulture mountain in Basilicata, southern Italy. Vines are planted in a density of approximately 4,000 per acre. The soil here is rich and fertile, thanks to the presence of volcanic ashes resulting from long-ago eruptions, enhanced by a good content of humus and excellent natural drainage
100% Aglianico del Vulture
Vines are trained using a local variation "capanno" of the Guyot system with three shoots. Pruning is conducted once a year. Yields are typically 9 lbs per vine. Grapes are handpicked in the final days of October and early November. After destemming and a gentle pressing, a lengthy maceration on the skins ensues. The resulting wine spends 14 months in oak barriques, prior to bottling and release.
Rich ruby red
Elegant, alluring aromas of cherry, nuances of licorice and coffee, with underlying hints of balsamic, mint and eucalyptus.
Full, richly concentrated and inviting, yet easy to drink, with notably freshness of taste and smoothness of structure.
Serve with red meats, richly flavored pastas and risottos, casseroles, stews and a wide range of hard and semi-hard cheeses
Feudi di San Gregorio Winery
A modern expression of a centuries-old tradition of passion and dedication to the land, Feudi di San Gregorio is Campania's premier winemaking estate. Situated in the village of Sorbo Serpico in one of Italy's most exciting and innovative wine regions, Feudi di San Gregorio was established in 1986 in a joint venture between the Ercolino and Capaldo families of Irpinia. The proprietors of this family-run estate have selected the finest vineyards in which to nurture this region's unique, indigenous varietals.
The results have been remarkable – the wines of Feudi di San Gregorio have met time and again with stellar reviews and have garnered international critical acclaim. Owner and winemaker Enzo Ercolino works closely with consultant Riccardo Cotarella, one of Italy's foremost enologists.
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Kind of central, kind of southern, this region is best known for it's wine, Montapulciano d'Abruzzi – this wine is made from the Montelpulciano grape, unlike Vino Nobile di Montelpulciano, made with a Sangiovese clone in the region of Montelpuliciano. The Montelpulciano grape is happiest here in Abruzzi and the wine is rustic, yet soft and often fruity. The best part is that it's also good value and super food-friendly.
Sometimes called Apuglia outside of Italy, the area is known for making wine from the Zinfandel-related Primitivo variety. It sits on the Adriatic coast, facing Greece, and enjoys a Mediterranean climate. A productive wine region, Puglia makes a lot of wine, some of it not so high quality. Luckily, the good wine is exported and is of excellent value.
Perhaps better known for the city of Naples than the wine produced, Campania does have a couple of wines worth recognition. First, the white known as Greco di Tufo – an indigenous variety, Greco produces white wine that is dry, with a subtle nutty flavor. The best-known red here is Taurasi, made from the Aglianico grape, producing a wine of distinct color and flavor, with aromas of tar and leather.
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.