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Salvatore Molettieri Taurasi Vigna Cinque Querce 2006

Aglianico from Campania, Italy
  • WS90
14.5% ABV
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14.5% ABV

Winemaker Notes

Intense ruby red color. Intense and complex nose, with spicy black pepper and nutmeg notes and elegant balsamic nuances that blend with ripe plum, licorice and coffee notes. In the mouth this wine is warm, fat, opulent, but also extremely fresh and sapid, with tightly knit tannins. A long finish of ripe fruit and of torrefaction.

Pairs well with game and with great seasoned cheese.

Critical Acclaim

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WS 90
Wine Spectator
This dark red shows hints of tar, pine and spice accenting the blackberry, cassis and plum skin fruit, which holds up the grippy tannins on the long, minerally finish. Drink now through 2018. 1,000 cases made.
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Salvatore Molettieri

Salvatore Molettieri

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Salvatore Molettieri, Italy
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The Azienda Vitivinicola Salvatore Molettieri was established in 1983, giving an entrepreneurial dignity to a farming, viticultural and wine making tradition that goes back intime for at least four generations. The work in the ancient family vineyards and thirty years of experience at the estate are part of the knowledge of Salvatore, vigneron and wine maker and, thanks to this, the estate now has an important position on the national and international markets. The vineyards extend for 13 hectares and they stand at 500-600 meters above sea level on the hills of Montemarano, one of the seventeen small towns which are part of the Taurasi DOCG appellation. This area, the soils of which are clayey-calcareous, has an excellent exposure and it is ideal for viticulture and wine making and in particular for the production of Irpinia DOC Aglianico, Irpinia DOC Campi Taurasini, Irpinia DOC Rosso, Taurasi e Taurasi Riserva DOCG and for the production of the white wines Fiano di Avellino DOCG and Greco di Tufo DOCG.
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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.

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Aglianico

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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 spends until November on the vine and pushing 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. However, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It thrives there today as the exclusive variety in the 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 volcanic soils such as those found in Basilicata where it makes the robust, Aglianico del Vulture. It is also found scattered throughout vineyards in Calabria, Puglia and Molise.

Producers in Austrailia and California grow Aglianico with success too.

The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish. Aglianico is fantastic alongside roasted or grilled meats, anything with black truffles and aged cheeses.

SKRIML055_2006 Item# 150385