Vesevo Beneventano Aglianico 2006
Critical AcclaimAll Vintages
“Vesevo” is the ancient name of the volcano Vesuvio, which, with its dramatic past eruptions has given life to a special soil type that today is the real wealth of the area. Vesevo owns over 60 ha and, though being one of the youngest companies of the area, it produces some of the best wines and soon became a reality of great success in the region.
Modern technology processes and careful winemaking wisdom allow Vesevo to obtain wines that embody the best reinterpretation of thousands of years of winemaking tradition. Technical advances and the high quality of the wines, recognized internationally, are the result of the hard research work done by the winemaking team under the supervision of Alberto Antonini, a famous Tuscan enologist and our consultant.
Quality, personality, originality of the wines are the result of the close link between traditional values and modern technology. Our passion leads us through continuous research and new technologies that make it possible to expand our knowledge, to improve the quality of our wines, always obtained respecting and expressing their terroir.
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau, Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.