Selvanova Hero Pallagrello Nero 2010
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2012-
Robert
Parker
Selvanova farms using organic viticultural practices and use limited amounts of sulphur and copper. They keep wild grass and sow several herbs to nurture the soil to reinforce the air flow in the vineyard. They have recently decided to reduce the vineyard surface for a better control and management. The Aglianico Vignantica is certified organic as of the 2015 vintage. Selvanova also prohibits the use of animal based products in their winemaking, therefore all their wines Vegan friendly.
The Aglianico displays great finesse and complexity without relying on extraction, as too often happens with southern Italian red wines, and it provides a clear example of what this outstanding grape variety can achieve. The Pallagrello Nero is a recently rediscovered ancient local variety (probably already known to the ancient Romans) that is tannic yet characterized by very high acids, making it very fresh and lithe for such a powerful wine, besides being very age worthy.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.