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2013



Blueberries, sour black cherries, blackberries, tobacco hints, silky tannins. Very long on the palate.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Cabernet Sauvignon, Merlot, Aglianico.
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12/14 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.20 gr/lt. Dry extract 34 gr/lt. PH 3.72
1994
Year with incessant rains. Unlike in the '92, the maturation of the grapes has not been affected with much thinning.

Production area: San Cipriano Picentino (Sa)
Soil: medium composition, rich in texture. Exposure to south-west, hills
Vineyard area: total extension of 4 hectares
First year of production: 1991
Number of bottles produced: 5000
Grapes: Total personal ownership
Blend: 10% Aglianico, 30% Merlot, 60% Cabernet-Sauvignon.
Winemaking: long skin maceration (24 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new barriques made of Nevers and Allier oak.
Maturation: in bottle for 7 months before release.
Chemical properties: Alcohol 12,5% vol. Ac. Tot. 5 gr/lt. Dry extract 27 gr/lt. PH 3.7.
1995
Rains until June. Dry season until harvest. Beautiful last days of ripening. Final length on the palate of red fruits, mint, grilled meats and grapes. Year with incessant rains. Unlike in the '92, the maturation of the grapes has not been affected with much thinning.

Production area: San Cipriano Picentino (SA)
Soil: medium composition, rich in texture. Exposure to south-west, hills.
Vineyard area: total extension of 4 hectares
First year of production: 1991
Number of bottles produced: 6500
Grapes: Total personal ownership
Blend: 10% Aglianico, 30% Merlot, 60% Cabernet-Sauvignon
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new barriques made of Nevers and Allier oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 12,8% vol. Ac. Tot. 4.9 gr/lt. Dry extract 28.5 gr/lt. PH 3.6.
1996
A year structurally lighter, weather changes, irregular rainfalls. Sugars are lower, acidity is higher. Deep color, blackberry jam.

Production area: San Cipriano Picentino (SA)
Soil: medium composition, rich in texture. Exposure to south-west, hills
Vineyard area: total extension of 4 hectares
First year of production: 1991
Number of bottles produced: 6500
Grapes: Total personal ownership
Blend: 10% Aglianico, 30% Merlot, 60% Cabernet-Sauvignon
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new barriques made of Nevers and Allier oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 12,8% vol. Ac. Tot. 5 gr/lt. Dry extract 28 gr/lt. PH 3.5.
1997
Rains until June. Dry season until harvest (from 10 September to early October). Beautiful last days of ripening. Aromatic depth, mineral, deep ruby red color. Very concentrated, spicy.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.
1998
This year, the greenhouse effect appears. Scarce rains, particularly in 2000. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Aromas that recall soft fruits, spicy notes and vanilla from very fine and sweet tannins.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
Vineyard area: total extension of 4 hectares.
First year of production: 1991
Grapes: Total personal ownership.
Blend: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 8/12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.
1999
Greenhouse effect: scarce rains. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Purple color, with a sweet scent of cassis, violets, minerals and tobacco. Dense and harmonious. Harvest starting at the end of August.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.
2000
Greenhouse effect: scarce rains. Wines are less soft, but richer. Less soft tannins. Minor leaf removal of the plants. Thinning in the first 10 days of August, more tardive than in previous years. Big accumulation of sugars and low of anthocyanins. Harvest start in early September. Unique, delicate, flavor profile of berries. A wine with an extraordinary purity, and with very well integrated tannins, acidity, wood.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (60% Cabernet Sauvignon, 30% Merlot, 10% Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 8/12 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5 gr/lt. Dry extract 29 gr/lt. PH 3.55.
2001
Very cold winter, late budding and fewer grapes. Well dosed rains through careful management of the vineyard. Harvest after the middle of September. Great vintage. A wine that impose itself with a strict elegance.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5.1 gr/lt. Dry extract 33 gr/lt. PH 3.65.
2002
A very difficult season. Most of the summer was marked by exceptional rainfalls. Despite the 2002 harvest in Italy has been one of the most difficult of the recent years, however we have obtained, even if we did not expect to produce and sell anything, a small high quality production. The harvest began in late September.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downs. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 8/12 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5.1 gr/lt. Dry extract 31,25 gr/lt. PH 3.7.
2003
Very hot vintage! Harvest began in the first week of September. Fine perfumes. Long on the palate – in “crescendo”. Difficult at the beginning, then an increasingly defined style. Good consistency of tannic structure. Minty sweetness scent, spicy.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.1 gr/lt. Dry extract 34 gr/lt. PH 3.7.
2004
Regular vintage from a climatic point of view. Harvest started in mid-September. A very young wine, with a great concentration of fruits. Currants, blackberries, soft fruits, with deep notes. Mellow tannins. Perhaps, for its balance, the most elegant Montevetrano.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Numerous punching-downss. Duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 8/12 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.1 gr/lt. Dry extract 35.8 gr/lt. PH 3.7.
2005
A difficult vintage that expresses a great "noblesse", anyway. A wine that presents a dense texture complexity, with persuasiveness of spicy notes. The critical success has flattered me, confirming what I was afraid of experiencing only emotionally!

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (60% Cabernet Sauvignon, 30% Merlot, 10% Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.3 gr/lt. Dry extract 35.5 gr/lt. PH 3.8.
2006
A reserved, almost impenetrable, austere wine that give itself with parsimony, in a youth that speaks of a very long life.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.3 gr/lt. Dry extract 37 gr/lt. PH 3.7.
2007
Sweet, seductive, full of fruit, you can perceive the depth of a complex, fresh and crisp style. This year was warmer than 2006. Intense scent of eucalyptus, cedar; long on the palate.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (60% Cabernet Sauvignon, 30% Merlot,10% Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 23 days.
Malolactic fermentation: done
Ageing: 12 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5.12 gr/lt. Dry extract 34.06 gr/lt. PH 3.61.
2008
Still with long life ahead of it, this wine opens and closes in the various stages of development clearly expressing the richness of the fruit and the energy that comes from it. This is also thanks to the good acidity that supports it, and to the excellent extraction of tannins. It is dark ruby red. From the point of view of the scents, you can feel berries, in particular black cherry; a bit balsamic in nose and mouth. Spicy notes. In constant development, it is never ordinary. We are proud of it, thanks also to you who follow us. This wine has conquered the palates of many people, bringing us many rewards, with a "Wine Awards" of the famous German magazine Der Feinschmecker as the best wine of the year.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Blend: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 14 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13% vol. Ac. Tot. 5.7 gr/lt. Dry extract 33.67 gr/lt. PH 3.69.
2009
Nice bright and dark color at the same time. It is a dark wine! Soft fruits, but also so much land, this time! Volcanic notes, graphite. It closes, as often, with very good tannins.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days)
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 14 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.3 gr/lt. Dry extract 32.7 gr/lt. PH 3.73.
2010
I call it the “long-limbed” Montevetrano, for an unusual dynamic freshness. With less marked connotations, less powerful and with a well modulated extraction, and a minerality that in the closing prefers hints of rose and licorice. The characteristic refreshing elements made it the most successful Montevetrano.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 20 days.
Malolactic fermentation: done
Ageing: 14 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottiglia per 6 mesi prima dell’immissione sul mercato.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.1 gr/lt. Dry extract 33 gr/lt. PH 3.75.
2011
Minty blackberry; a great wine, fresh and voluptuous at the same time.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Total personal ownership (Cabernet Sauvignon, Merlot, Aglianico).
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 14 months in 225lt new and second usage barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 14% vol. Ac. Tot. 5.2 gr/lt. Dry extract 33 gr/lt. PH 3.68.
2012
Balsamic notes, intense and decisive ruby red in the fruit, very long on the palate.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Cabernet Sauvignon, Merlot, Aglianico.
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12/14 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.25 gr/lt. Dry extract 36,8 gr/lt. PH 3.72.
2013
Blueberries, sour black cherries, blackberries, tobacco hints, silky tannins. Very long on the palate.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Cabernet Sauvignon, Merlot, Aglianico.
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12/14 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.20 gr/lt. Dry extract 34 gr/lt. PH 3.72
2014
Elegant in red fruit, pomegranate, with a savory texture and fresh, long in the mouth. Black tea.

Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Cabernet Sauvignon, Merlot, Aglianico.
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12/14 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5,40 gr/lt. Dry extract 34,8 gr/lt. PH 3,88.
2015
possenza, struttura elegante, colore rubino intenso.

Al naso un carattere leggero di legno tostato, con note di frutti di bosco e spezie dolci.
Al palato un vino “muscolare” ma allo stesso tempo con sensazioni di un setoso senso balsamico sulla lingua. Frutti rossi, poi liquerizia e si conclude con un leggero accento di menta e freschezza.

Con questa annata, Montevetrano esprime nella sua classe solida ed austera, un modo particolarmente raffinato.

Production area: comune di San Cipriano Picentino (Sa).
Soil: composizione a medio impasto, ricco di scheletro. Esposizione Sud-Ovest. Giacitura collinare.
First year of production: 1993.
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