Montevetrano is a Colli di Salerno IGT red wine made from 60% Cabernet Sauvignon, 30% Merlot and 10% Aglianico Taurasi.
The grapes are grown and the wine now produced just a few miles outside Salerno, at Silvia Imparato’s Montevetrano estate in San Cipriano Picentino.
Produced from local grapes, Montevetrano is vinified and bottled on the estate ensuring full control throughout the productive cycle.
The soil is skeleton-rich, of a medium texture composition.
Thanks to a careful and observant production process, the wine continues to mature in bottles for ten to fifteen years.

 

From our experience in tasting antique wines, the forecasts, and expert opinions on the various years, there is always talk of a long shelf life.

 

A strongly persistent wine, it benefits both from its coastal location and mild climate, in a vineyard protected by the Picentini Mountain peaks.
With its distinguished style, this is a wine characterised by its sophistication, the complexity of the soil in which it is grown and the scent and colour of the land.
Its colour is a deep, intense and concentrated ruby red.
It has scents of woodland with hints of violet, blackberry and cherry.
Spiced tones drawing on liquorice, myrtle, cinnamon or chocolate, mint and tobacco, depending on the year and the development in ripening; well balanced through a magnificent blend of tannins, acidity and wood, it has the promise of a young wine that ages well, transforming from such a sensual concentration into elegance.

Area of production
Comune di San Cipriano Picentino (Salerno).
Soil
Skeleton-rich, medium texture composition. South-West exposure. Hilly landscape.
Vineyard surface area
Total area of around 5 hectares.
First year of production
1993
Grapes
Entirely local.
Vinification
Long skin maceration (20 days).
Fermentation
Stainless steel. Initial bleeding of 15%. Numerous pressings. Fermentation of 20 days.
Malolactic fermentation
Performed
Ageing
8/12 months in new 225-litre French oak casks from Nevers, Allier and Tronçais.
Refining
Bottled for 6 months before release onto the market.
Sugar residue
Traces.
Plantation density
5000 vine-stocks
Training method
Unilateral spurred cordon and Guyot
Average life of vines
12 years
Yield per hectare
70 quintals
Gastronomic Matches:
Red meats, wild fowl, mature hard cheeses, cold cuts or on its own, accompanied by mushrooms or truffles. The scents and long palate also make the more vintage years highly enjoyable, with chocolate or even with a good cigar.
Serving temperature
To achieve the true character of Montevetrano, it is best served at temperatures between 15° and 17/18°. This allows for the best perception and, therefore, enjoyment of its numerous smells which arouse the senses.