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Flat front label of wine

Montevetrano Colli di Salerno 1997

Other Red Blends from Campania, Italy
  • WS95
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0% ABV
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  • JS96
  • WE93
  • WS92
  • RP92
  • JS93
  • RP93
  • WS91
  • RP92
  • V92
  • WS91
  • JS91
  • RP96
  • WE92
  • WS91
  • RP94
  • WS93
  • RP92
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Winemaker Notes

Montevetrano is deep garnet and shows an intense bouquet of red berries, cedar, black currant, licorice, tobacco and leather. On the palate, Montevetrano is full-bodied, yet elegant with fine grained tannins and rich, silky texture. Pleasing hundreds of wine lovers and collectors around the world with its distinctive character and rich spectrum of flavors, Montevetrano is one of the most sought after wines from Italy.

Critical Acclaim

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WS 95
Wine Spectator
Rich and velvety, with plenty of good fruit. Currant and blackberry, with hints of mineral and mint. Full-bodied, with ultrasoft tannins and a long, long finish. Wonderful fruit and style. Just starting to come into its own.
JS 94
James Suckling
Aromas of dried rosemary, spices and dried meats, with dried berries. This is really ripe and rich. Full body, very chewy. Drink now and enjoy. Decant an hour before.
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Montevetrano

Montevetrano

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Montevetrano, Campania, Italy
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Proprietress Silvia Imparato indulged in wine as a hobby until she decided to rebuild her family's vineyards in Montevetrano. She employed the skills of highly regarded winemaker Riccardo Cotarella and they have created an outstanding icon wine from the often underestimated region of Campania. Montevetrano is a small zone in the hills near the commune of San Cipriano Picentino, not far from Salerno. The property is surrounded by mountains, but the vineyards are situated on gentle slopes facing south by southwest. The heart of the estate is a beautiful, ancient villa. The basement of the villa also served as the cellar in the first years of production. Now the wine is made and stored in a new modern cellar built in 2000. The old cellar is now used privately by Silvia and her friends. Within a very short period of time Cotarella and Imparato have produced an absolute jewel in this location. Cotarella is particularly proud of this wine; being the very first and most special icon wine he made, he considers it "The Father" of his reds.

Campania

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A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.

Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.

Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.

Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ENG165275_1997 Item# 165275