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.
Location of Vineyard
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.
Montevertine Toscana IGT is made from 50% Cabernet Sauvignon, 30% Aglianico, 20% Merlot.
Montevetrano takes its name from a medieval castle that dates to Roman times. A former property of the French Bourbons, the estate itself was the inspiration for this blend of French varietals with the Campanian king of red grapes - Aglianico. Pleasing scores of wine lovers around the world with its distinctive character and rich spectrum of flavors, Montevetrano is one of the most sought-after wines from Italy. 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.
Pair this wine with roasted beef, demi glaces, black truffle ravioli, and beef Wellington.
The 2017 Montevertine is rich, creamy and beautifully resonant on the palate. Over the last year it seems to have gained an extra bit of freshness, which is of course such a plus in this very hot, dry vintage. Montevertine is often austere, but the 2017 is unusually open today, not to mention incredibly delicious. There is plenty of tannin beneath all of that vintage 2017 fruit. Even so, opening a bottle young is not a crime by any stretch of the imagination. Black cherry, leather, sweet pipe tobacco, licorice and earthy notes develop with aeration, showing just a glimpse of what is in store for those who can wait. The 2017 is a striking wine in every sense. Floral notes reappear on the finish, adding further dimensions that will continue to unfold over the coming years.
-Vinous 96 Points
Michael David Winery Gluttony Old Vine Zinfandel is made from 100 percent Zinfandel.
This region produces some of California’s biggest and burliest Zinfandels that pull no punches, all too fitting characteristics for this wine. The grapes for this wine come from a 5 acre, 90 year old dry farmed Zinfandel hilltop vineyard off Ridge Road in Amador County, near Sutter Creek. Farmer Jon Murrill oversees the vineyard and does much of the farming himself.
TASTING NOTES This burly Zin is worth the indulgence. Deep purple in color, our 2017 Gluttony Zinfandel opens with tempting notes of pomegranate, ripe berry and hickory on the nose. Bold and booming flavors of plum, boysenberry and spice stand out while the extended barrel aging and mild tannins lend to a lush, lingering finish.
Patricia Raquin Bourgogne Rouge Fut de Chene is made from 100 percent Pinot Noir.
The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.
The wine is produced from 100% Pinot Noir grapes grown on gravel and silt soils, aged in French oak barrels. Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish. The wine pairs well with any hearty red meats and cheeses.
Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days. Aged in oak barrels for 18 months.
Best with any type of meats and soft cheeses.