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Feudi di San Gregorio Aglianico Rubrato 2006

Aglianico from Italy
  • RP89
0% ABV
  • JS95
  • WE90
  • JS92
  • WE93
  • JS91
  • RP89
  • WE88
  • WS87
  • RP87
  • WS88
  • WE88
  • WE87
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3.5 2 Ratings
0% ABV

Winemaker Notes

Intense, crystalline rose color. To the nose scents of berries, from wild strawberries to raspberries to notes of cherry. Sensation of freshness to the palate. The finish brings to mind freshly-picked berries.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2006 Aglianico Rubrato flows from the glass with layers of dark fruit, smoke, tar and sweet toasted oak. It is a pretty, soft-textured red with excellent depth in its fruit. A greater expression of varietal character and a more balanced use of oak could very well take this wine to another level. Still, it is a highly pleasurable red from Campania. Anticipated maturity: 2008-2011.
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Feudi di San Gregorio

Feudi di San Gregorio

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Feudi di San Gregorio, Italy
2006 Aglianico Rubrato
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.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.


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Taking its home in the mountainous southern Italian regions of Campania and Basilicata, Aglianico is a bold red variety that needs a long hang time to fully develop and is actually one of the very last of the Italian red varieties to be harvested each year. It often takes until November to fully ripen and pushing to do it any faster often leads to rough and untamable tannins.

The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it having any ancestry in Greece. Although, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It still thrives there today as the exclusive variety in the acclaimed, strikingly delicious and age-worthy, red wine called Taurasi. While maybe not as popular as Brunello or Barolo, among Italy’s noble reds, it certainly can boast the same aging potential. Aglianico also has great success in Basilicata where it makes the robust Aglianico del Vulture and is found in scattered vineyards throughout the regions of Calabria, Puglia and Molise.

Aglianico does well where soils are rich in volcanic matter, as is the case in Taurasi and Vulture. The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate characteritics. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish.

Producers in Austrailia and California grow Aglianico with success as well.

Aglianico is fantastic alongside roasted meats, grilled meat with a spice rub, anything with black truffles and aged cheeses.

SWS128159_2006 Item# 102334