Colli di Salerno IGT 2017 Montevetrano

Tasting Notes

First impression: dark fruit. Nuances of blackcurrant, ripe plums, dried herbs and Mediterranean shrubs. The Cabernet Sauvignon backbone emerges with graphite and cedar nuances, while the Merlot rounds out the middle of the palette, giving it a plump, almost chocolatey flavor The tannins in the 2017 wine are ripe but firm, the result of a hot year. The finish is savory rather than jammy.

Grape Varieties

The 2017 blend is about 60% Cabernet Sauvignon, about 30% Merlot, and the rest Aglianico. The proportions change from vintage to vintage. So why this combination? Cabernet brings structure and a cassis backbone. Merlot softens everything and adds flesh. And Aglianico? Aglianico brings a touch of Campania, boosting acidity and giving the wine a savory, slightly smoky nuance not found in Bordeaux blends.

Cellaring Potential

Drink from 2024 to 2035; the 2017 wine has enough concentration and tannin grip to age, but it is already ready to drink because of the warm vintage. Bottles can be opened now until early 2030; store at a stable temperature of 12-14°C. With time, the primary fruit flavors will give way to leather, tobacco and dried herbs.

The Producer

Silvia Imparato is not a winemaker. She was a Roman photographer who inherited a plot of vineyards in Salerno, and in 1983 she and her friend Riccardo Cotarella (one of Italy's most sought-after oenological consultants) decided to get serious about making wine. The first commercial harvest was in 1991. Then Robert Parker named the wine "Sassicaia South" and the world took notice. We consider that Montevetrano as distinctive in its Bordeaux blend wines in southern Italy.

Terroir & Climate

Montevetrano is located northeast of Salerno, on a hill in the Monti Picentini Regional Park, about 100 meters above sea level in San Cipriano Picentino. The soil here is clay-limestone, influenced by the geology of Vesuvius. Clays retain moisture in dry summers (which is important for a crop like 2017). Limestone and volcanic minerals maintain the acidity and freshness of the wines. Add to this the diurnal variation of the mountains behind and the Tyrrhenian Sea in front, and you get ripe Cabernet that never loses its vitality.

Winemaking

Riccardo Cotarella has been in charge of winemaking here since the beginning, and his approach is deliberately simple. After controlled fermentation in stainless steel, the wine is aged in barriques (225 liter French oak barrels) with a mix of new and reconditioned barrels. Barrel aging is about 12 months. Why not longer? Because the goal is not to make a too heavy oak wine. The wine needs to show Campania fruit and herbal notes, and the oak acts as a framing, not a filter. It is this balance that has given rise to the Super Campania style.

Food Pairing

This Cabernet-dominant wine is ripe but structured and needs protein and fat. Some ideas:

• Roasted shoulder of lamb with rosemary.
• Wild boar stew with pappardelle.
• Grilled rib roast cooked simply with salt and olive oil.
• Aged Cacciocavallo Podolico wine, umami tempers the tannins.

Serve at 16-18°C. If drinking young, decant one hour before serving.