Feudi di San Gregorio Rubrato Aglianico (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
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Country
Italy
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Region
Campania
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Sub-Region
Irpinia
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Grape
Aglianico
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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ABV
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Food Pairing
Eggplant ParmigianaStuffed PastaRoast meats
Feudi di San Gregorio is a producer founded in 1986 in Campania, southern Italy. They produce a large range of wines of consistently high quality, covering many of the region’s numerous appellations and grape varieties. Their simple labels of a tiny square depicting traditional mosaics are instantly recognizable.
The estate consists of several vineyards around Campania, including those in Irpinia, Tufo, Taurasi and in Sorbo Serpico, where the winery is located. They have about 300 hectares (750 acres) of vines, covering a range of different terroirs.
One of the cornerstones of Feudi di San Gregorio’s vision is the belief that a bottle of wine and a work of art share the same creative process.
Tasting Notes
Intense and clear ruby red. The nose recalls wild black fruit, licorice and undergrowth. In the mouth it is balanced with a finish that recalls fresh fruit and ends with a delicate balsamic note. A wine for barbecue, roast meats and vegetables, umami forward dishes with soy or mushrooms or earthy lentils.
Method
Made from Aglianico grapes from Irpinia, a region in the Avellino province of Campania, Southern Italy. It is a unique wine-growing area, where vineyards have always coexisted with fruit trees, woods, olive trees, and aromatic herbs. The land is beautiful and a bit rugged with a continuous succession of mountains, hills, plains, interspersed with watercourses that create a microclimate that differentiates it from the rest of Campania. The winters, although short, are harsh and snowy and the summers are mild and long.
Aglianico is known for making very tannic and long lived reds and is sometimes called the “Barolo” of southern Italy. Much of the wine’s style however, depends on winemaking; in this case, the juice is fermented and rests for 8-1o months in stainless steel tanks and another 6 in bottle. This shorter period of refinement and no oak treatment results is an Aglianico with bright primary fruit aromas and flavours and a focus on freshness.
