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A large number of Italy's most illustrious wines come from the more northern part of the country. Piemont in particular guarantees many a very expensive bottle. But the "Super Tuscans" also know how to handle the Euri. Yet there is also a world-class wine in the deep south.

We then have to go back to 1983 when Silvia Imparato wanted to do something beautiful with the (then) 4-hectare vineyard of her parents. Together with a group of fellow wine enthusiasts (mainly Bordeaux enthusiasts) she set to work. In addition to the local aglianico grape, cabernet-sauvignon was also planted in the first term, followed later by merlot. The first harvest came in 1989. Shortly thereafter, wine writer Robert Parker discovered this unique red wine and registered it in the stars. The tone was set from one day to the next, Montevetrano was a superstar in one fell swoop.

The vineyard area grew steadily to 6 and 11 hectares. In 1992, Sylvia invited Ricardo Cotarella, then "up and coming" oenologist to help her with the harvest of that year. That connection still exists today. Cotarella is now one of the most important winemakers in Italy.

Montevetrano falls under the I.G.P. Colli di Salerno and today has 26 hectares. Since 2011, in addition to Montevetrano Rosso, a wine is made with the name Core (heart) in white and red. The red Core consists entirely of aglianico grapes while the white Core consists of fiano and greco.

However, the great world-famous wine is Montevetrano. The grape composition is 60% cabernet sauvignon, 30% merlot and 10% aglianico. Just under 1000 bottles were produced in 1989, but now the total production is towards 50,000 bottles. Sylvia does not want to become bigger than this. They must remain hand-made wines. (Distinguished 23 times with 3 red glasses in the Gambero Rosso)

The vineyards are located in the province of Campania, relatively close to the coast (above the town of Salerno), which reduces the intense heat slightly. A few hectares lie in a national park called "Monti Picentini". We work with contemporary wine making techniques. The resulting grapes ferment in immaculately clean, stainless steel fermentation tanks. To increase concentration, "remontage" is used. Hereby the fermenting juice is pumped from the bottom of the tank over the floating shell mass. After this the young wine goes to the barrel cellar where it matures in oak barrels, of which 50% is new each year. Depending on the year, the ripening time is 9 to 14 months.

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