2017 | Montevetrano | Colli di Salerno IGT

Deep ruby-red in color, aromas of blackberries and spices complement undertones of black currants, licorice, tobacco, earth, and leather. On the palate, Montevetrano is full-bodied, yet elegant with fine-grained tannins and a rich, silky texture.

Reviews:

• Wine Critic: The grape must opens the sensory scene in the fragrance of the fruit and in the sensory balance of the main profile. The alternation of small berry red fruits with notes of cherries, currants, cassis, raspberries, myrtle, camphor and walnut hull. The background is sweet in the presence of Bourbon vanilla notes and green tea leaves. Medium to full body, dynamic and slender in the center of the palate shows good bite and a bright finish. A blend of 50% Cabernet Sauvignon, 30% Merlot and 20% Aglianico. Better from 2021.

• James Suckling: Aromas and flavors of blackberries and blueberries with licorice and black-pepper. Medium to full body. Chewy, yet refined and balance. Another two or three years of bottle age would bring it more together.

Producer Information

Proprietress Silvia Imparato indulged in wine as a hobby until she decided to rebuild her family’s vineyards in Montevetrano, in the oft-underestimated region of Campania. She employed the skills of highly regarded winemaker Riccardo Cotarella and they have created an outstanding icon wine they decided to name Montevetrano. Montevetrano is a small zone in the hills near the commune of San Cipriano Picentino, not far from Salerno. Mountains surround the property, with the vineyards situated on gentle slopes facing south by southwest. The heart of the estate is a beautiful, ancient villa. In the first years of production the basement of the villa also served as the cellar. Now the wine is made and stored in a new modern cellar, built in 2000. Silvia and her friends use the old cellar for private vintages. Within a very short period of time her work with Cotarella has produced an absolute jewel in this location. Between the end of September and the start of October, Montevetrano first harvests the Merlot grape, followed by the Cabernet Sauvignon and finally the Aglianico. Fermentation initially occurs in steel vats for about 15 days, after which the wine is transferred to new barrels for 10-12 months. The process is traditional but also strictly controlled, guaranteeing proper refinement and a balanced maturation. The process also ensures the grapes retain the regional features typical of Montevetrano. Cotarella is particularly proud of this wine, being the very first icon wine he has made; he considers it the father of his reds.

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