Vesevo Beneventano Aglianico 2006
Other Red Wine from Italy
Ruby red in color with violet towards the rim. Shows aromas of red fruit and light vanilla. Full red fruit with hints leather and spice on the palate. Medium-bodied with good acidity,soft tannins and medium oak on the lingering finish. Great southern Italian red for sipping, rich first courses, meat, or anything grilled.
The Wine Advocate - "The 2006 Aglianico Beneventano is absolutely delicious in this vintage, not to mention a terrific value. This plump, juicy red offers plenty of varietal character in its dark cherries, herbs, leather and earthiness, with notable clarity and lovely overall balance. A forward, fruit-driven Aglianico, it is best enjoyed on the young side."
The Vesevo estate is the final and most poetic project of Valentino Sciotti (also of Caldora, and Feudi di San Marzano). The name Vesevo is meant to pay homage to Mount Vesuvio and the special microclimate of the area which is rich in minerals fundamental for growing fine grapes with a unique complexity. Vesevo's straight varietal bottlings of Campania's traditional Falanghina, Greco di Tufo, Fiano di Avellino, and Aglianico are some of the most expessive in the region, showing that great fruit concentration and floral nuance can live hand in hand with the region's structured mineral reputation. View all Vesevo Wines
About Other ItalianLombardy, Emilia-Romagna, Umbria
LombardyHome of the fashion capital of Milan, Lombardy is not quite Italy's capital of wine. It is, however, home to a few wines worth noting. Most vineyards are far north, far south or far east. First, in the south, the sparkling wine Franciacorta – this sparkling wine is made in the methode champagnoise and the better wineries produce wine that can hold it's own in a quality bubbly line up. Lugana, a pleasant, white wine made from Trebbiano, comes from Lombardy as well. Lean reds from the Nebbiolo grape are made further up in the Valtelliana region, near the Alps.
Emilia-RomagnaThe region of Emilia-Romagna is better known for its food rather than wine. Most of the wine coming from this region is the red, slightly-fizzy Lambrusco. It's high in acid and best drunk young. The white coming out of the region is mostly Albana di Romagna. Made from the albana grape, it's typically dry and pleasant, although not found often.
UmbriaTalk about being in the center of things… the land-locked region of Umbria is smack dab in the middle of the country. The most familiar white wine of the region is Orvieto, named for the medieval Etruscan town. It's a Trebbiano-based wine with good fruit flavors and high acid. Originally a sweet wine, most Orvietos are now dry. Red wine from Umbria includes Torgiano and Montefalco - Torgiano made from the grapes of Chianti, while Montefalco uses the native sagrantino grape, making big and bold reds.
A little ditty about Italy...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.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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