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Vesevo Beneventano Aglianico 2010
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.
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 soem success as well.
Aglianico is fantastic alongside roasted meats, grilled meat with a spice rub, anything with black truffles and aged cheeses.