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<\/p>\n(UG) The Montevetrano winery is a typical wine story. One of those rare ones, capable of surviving the test of time without losing its identity, but rather strengthening it. It was born in the hills of San Cipriano Picentino, a few kilometers from Salerno, on an ancient Bourbon estate, in the shadow of the castle from which it takes its name.<\/p>\n
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The company’s flagship wine, the IGT Colli di Salerno Montevetrano,<\/strong> is made from an iconic blend of Cabernet Sauvignon, Aglianico, and Merlot. A successful blend of international varietals and a great native Southern Italian grape, it expresses structure, aromatic complexity, and a potential for aging beyond twenty years. A sort of “Super Campania” red,<\/em> if we were to coin a definition to summarize the concept. The vineyards from which it is produced (five hectares on skeletal-rich clay soils) enjoy a mild microclimate, influenced by the sea and protected by the Picentini Mountains. Production is limited, approximately 70,000 bottles per year, vinified and bottled entirely on the estate.<\/p>\n Behind this success is the vision of Silvia Imparato<\/strong> , a key figure in Italian wine. A journey that began almost as a joke in the 1980s, together with a group of friends and the consultancy of Riccardo Cotarella, and has over time become an absolute benchmark for the national wine scene. I tasted this wine a few days ago.<\/p>\n Montevetrano 2013 \u2013 Colli di Salerno IGT – Cabernet Sauvignon 60%, Aglianico 30%, Merlot 10%.<\/strong><\/p>\n![\"\"](\"https:\/\/winereporter.it\/wp-content\/uploads\/2025\/12\/DSF8964-silvia-ridotta.jpg\")
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The grapes are harvested by hand and vinified separately for each varietal. Alcoholic fermentation takes place in stainless steel tanks<\/strong> for approximately 20 days<\/strong> , with a long maceration on the skins<\/strong> and an initial draining of approximately 15%<\/strong> , which helps to concentrate structure and complexity. After fermentation, the wine ages for approximately 12 months in 225-liter French oak barriques<\/strong> (Nevers, Allier, and Tron\u00e7ais). It is then aged in bottle for at least 6 months<\/strong> before being released, ensuring balance, elegance, and remarkable aging potential. First vintage released: 1991.<\/p>\n