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Feudi di San Gregorio Aglianico Rubrato 2007

Aglianico from Italy
  • RP87
  • WS87
13.5% ABV
  • JS95
  • WE90
  • JS92
  • WE93
  • JS91
  • RP89
  • WE88
  • RP89
  • WS88
  • WE88
  • WE87
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1.0 1 Ratings
13.5% ABV

Winemaker Notes

Brilliant ruby red. Intense, rich aroma of red berries from wild strawberries to notes of cherry and spice. An overall sensation of freshness. Soft and balanced, with flavors of cherries and strawberries leading into a smooth finish.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
The 2007 Aglianico Rubrato shows terrific integrity in its solid core of fruit. This is an impeccably well-made wine with tons of concentration, even if some of the Aglianico character is overpowered by the oak treatment. Still, the wine offers excellent value at this price point. Anticipated maturity: 2009-2012.

This is a beautiful set of entry-level wines from Feudi di San Gregorio, one of Campania’s most prominent estates.

WS 87
Wine Spectator
Dried cherry and cassis flavors are accented by dried flowers and spices, with hints of pine. Bright acidity keeps this lively, while modest tannins add grip to the finish. Drink now. 30,000 cases made.
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Feudi di San Gregorio

Feudi di San Gregorio

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Feudi di San Gregorio, Italy
2007 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.

PIN107732_2007 Item# 107314