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Feudi di San Gregorio Trigaio Beneventano Rosso Feudi di San Gregorio 2008

Winemaker's Notes:

This wine is made predominantly from Aglianico, hand harvested during the last ten days of October from vineyards with clay and sandy soils with calcareous deposits within the Benevento district. After de-stemming and crushing, the juice is fermented in stainless steel vats at a controlled temperature of 26°C. Ageing is in steel for 5 months before bottling and release. The resulting wine is opaque ruby red in colour with tinges of purplish-blue. The nose is fruit driven and packed with cherry and raspberry aromas and hints of fresh strawberry leaf. On the palate the wine is medium bodied and highly expressive of it's Mediterranean up-bringing - rich red and black fruit flavours and hints of spice dominate the flavours and there is a soft, integrated structure which stretches the palate out into a well defined finish. Delicious with roasted, crackling Somerset pork belly, roasted Provencal rack of lamb or simply a good quality, simply prepared rump steak.

Region: Italy » Campania » Beneventano

Vintages

  • 2008

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Color: Red
Varietal: Aglianico
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Feudi di San Gregorio:
Situated in the tiny village of Sorbo Serpico in Campania's Irpinia region, this highly acclaimed estate was established in 1986. Along with the expert guidance of consulting enologist Riccardo Cotarella, one of Italy’s most esteemed winemaking talents, Feudi di San Gregorio has emerged into the international limelight as a great success story in a region that, for many years, was ... Read more
Situated in the tiny village of Sorbo Serpico in Campania's Irpinia region, this highly acclaimed estate was established in 1986. Along with the expert guidance of consulting enologist Riccardo Cotarella, one of Italy’s most esteemed winemaking talents, Feudi di San Gregorio has emerged into the international limelight as a great success story in a region that, for many years, was locked in a virtual winemaking holding pattern. Feudi di San Gregorio has aggressively tapped into the enormous potential of Campania's unique terroir and ancient varietals by placing a thoroughly modern spin on indigenous grapes such as Fiano di Avellino, Greco di Tufo and Aglianico. Feudi di San Gregorio sources its grapes from the finest vineyards set in the rolling hills of the Irpinia region, located in close proximity to Mount Vesuvius. The volcano's legendary eruptions have laden the sandstone and marl soil with mineral-rich deposits of volcanic ash, forming a unique composition that imparts highly distinctive aromas and flavors in the grapes. Recognizing that a keen understanding of climatic conditions is indispensable to the successful cultivation of vines, Feudi di San Gregorio has invested extensively in state-of-the-art winemaking technology. Each of the estate's vineyards is equipped with a solar-powered meteorological station that gathers data continuously. By closely monitoring the environment, the estate is actively practicing eco-compatible viticulture, thereby reducing the need for artificial methods to an absolute minimum. Further embracing the benefits of technology, construction was recently completed on a modernized cellaring facility. A $20-million investment, it has the capacity to house an impressive 5,000 barrels. Read less

This wine is made predominantly from Aglianico, hand harvested during the last ten days of October from vineyards with clay and sandy soils with calcareous deposits within the Benevento district. After de-stemming and crushing, the juice is fermented in stainless steel vats at a controlled temperature of 26°C. Ageing is in steel for 5 months before bottling and release. The resulting wine is opaque ruby red in colour with tinges of purplish-blue. The nose is fruit driven and packed with cherry and raspberry aromas and hints of fresh strawberry leaf. On the palate the wine is medium bodied and highly expressive of it's Mediterranean up-bringing - rich red and black fruit flavours and hints of spice dominate the flavours and there is a soft, integrated structure which stretches the palate out into a well defined finish. Delicious with roasted, crackling Somerset pork belly, roasted Provencal rack of lamb or simply a good quality, simply prepared rump steak.

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