I –  Intro

II – Assistentes 

updated to Abril 24, 2012

III – Los Vinos de la Degustación

3   –  Tenuta del PortaleVigne Capano-Cepa Aglianico 2007–Region Campania.  $28
Total Wine description:  Elegant, Blackberry, Spice, Earth, Full-bodied
Aglianico del Vulture, Basilicata, Italy- Made from a tiny old vine single vineyard, aged 18 months in French barrique. Perfumed black berry fruit flavors blend nicely with earthy notes of espresso and anise. Smooth, velvety finish. Enjoy with lamb, grilled meats or hearty stews.

IV –  Menu de la degustación

Aperitivo: Feudi di San Gregorio Falanghina Sannio Cepa Falanghina

Entrada Salchiche alla San Genaro
Vino : Du Cropio- Cepa Gaglioppo

Primer Plato Pasta:Lasagna ao Forno
Vino: Tenuta del Portale Vigne Capano Cepa Aglianico

Segundo Plato A seleccionar:
Peto di Pollo Parmigiana, o
Cottoleta alla Parmigiana,o
Scaloppini alla Marsala
Vino:Bisceglia-Aglianico del Vulture- Cepa Aglianico

Postre: Helados
Tiramisu
Vino Marsala
El vino Marsala es un obsequio de los presentadores como festejo de los 11 anios del Club.

Club del Vino  11 años!

Now the Club is 11 years old!

V.   Italia: Nota de la Región Productora

Alfonso Sanchez

Los vinos de esta degustación provienen del sur de Italia.  Mas concretamente de tres subregiones a saber Campania, Basilicata y Calabria que forman por decirlo así la parte del empeine de la bota italiana que bordea el mar Tirreno.  Una región poco conocida por sus bajos volúmenes de producción y por la exigua cantidad de vinos con DOC.  Los vinos del sur tienden a ser de mucho cuerpo, con taninos fuertes, contenidos de alcohol altos y un tanto dulzones.  Un marcado contraste con los delicados vinos del Piamonte o de Toscana.  Esta región fue un abastecedor importantísimo de vinos a la antigua Grecia y al imperio romano como lo menciona Plinio en sus escritos.  Se caracteriza por sus suelos volcánicos, topografía de montaña y clima apropiados para el cultivo de la vid.  Hay muchas variedades de uva nativas pero solo unas pocas se utilizan para producir vinos de calidad.  La industria del vino aquí es predominantemente artesanal.

De Campania proviene el famoso Falerno producido con base en las variedades Agliánico y Greco que se cultivaba en el piedemonte del Monte Massico.  Un vino dulce o seco de color ámbar profundo y contenido de alcohol del 15% que se dejaba en tiempos antiguos envejecer hasta por 20 años en tinajas de barro.  La región produce vinos muy atractivos y se cree que algunos viñedos son descendientes de las variedades originales que trajeron los griegos en la antigüedad.  Los productores de la región han tomado como tarea producir vinos modernos a partir de las variedades establecida allí por siglos.  Se destacan el Agliánico (para tintos) que no se logra producir más al norte de la región ya que toma mucho tiempo en madurar (a veces se vendimia en noviembre) y la Falanghina (blanco) que se cree era la responsable por el color café ambarino de los Falerno.  Fiano y Greco son otras variedades de la región que contribuyen a la variedad de vinos blancos.  Sin embargo solo el 2% del área cultivada en vid es calificada como DOC.

De Basilicata provienen el famoso Agliánico de Vulture (variedad originaria de Grecia) tánico y corpulento que mejora con el añejamiento.  Basilicata es la región menos poblada y más pobre de Italia.  De los cerca de 500,000 hl/año que se producen de vinos 10.000 (2%) provienen de la única DOC, Agliánico de Vulture situada en las ladera del extinto volcán que lleva su nombre.  Se producen además la Malvasía blanca y negra y la Moscato.

Calabria que es la punta de la bota Italiana tiene algunos vinos de interés pero no se destaca en el mercado de vinos italianos ya que su extensión de viñedos es muy modesta (5% de la tierra cultivable de la región) con predios que en promedio no exceden media hectárea.  De un total de cerca de un millón de hl producidos anualmente Solo 30.000 hl de vino provienen de cultivos con clasificación DOC (de las cuales la más importante es Ciró al sur de la región).  El 90% de la producción son vinos tintos.  La base del Ciró es la variedad Gaglioppo una tinta nativa que frecuentemente se corta con las variedades Gerco, Trebbiano  y Nerello.  La variedad Greco parcialmente seca se usa para producir vinos de postre en la ciudad de Bianco (Greco di Bianco de Calabria) de buena reputación entre los expertos.

VI  –  Tenuta del Portale Vigne Capano-  Cepa Aglianico –  Region Campania

Notes by Italo Merkov

The stunning coastal region of  Campaniais situated in southern Italy  in the ‘shin of the boot’, and anchored by its capital of  Naples. Its name comes from Campaniafelix, a Latin phrase roughly meaning ‘fertile land’, and its strong historical link to the vine (dating back to the 12th century BC) makes it one of the oldest Italian regions. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means some of this area’s varieties have historical legends attached. The area is also famous for producing Falerno (Falernum), one of the most ancient wines inItaly.

Campania champions many interesting native varieties, of which there are more than 100. They are the essential ingredients in the region’s three DOCG and 17 DOC wines (Aglianico del Taburno, Aversa, Campi di Flegrei, Capri, Castel San Lorenzo, Cilento, Costa d’Amalfi, Falerno del Massico, Galluccio, Guardia Sanframondi/Guardiolo, Irpinia, Ischia, Penisola Sorrentina, Sannio, Sant’Agata dei Goti, Solopaca and Vesuvio).

The area’s prestige is centered on one red variety that has put the Taurasi DOCG in the spotlight, and three white varieties, of which two give the DOCGs Fiano di Avellino and Greco di Tufo their names. The king of reds is the Aglianico introduced to the area by the Greeks and later cultivated by the Romans. The white protagonists are Greco, which like Aglianico was brought toCampaniaby the Greeks, and Fiano, which dates back more than 2000 years (its name comes from vitis apiana, meaning vine beloved of bees). The white Falanghina is also highly regarded, and is the mainstay of the Falerno del Massico and Galluccio wines. Its honeyed sweetness gained it praise as one of the finest grapes from Pliny the Elder, an ancient philosopher who often mentioned in vino veritas (there is truth in wine) in his writings.

Alongside the region’s shining stars is a plethora of little-known gems. A sampling includes Biancolella and Forastera, the backbone of the white wines of Ischia, one of the first areas inItalyto be granted DOC status. Suppezza, Sabato and Sciascinoso (locally called Olivella because of the olive-shaped grapes, and used in blends to bring a hint of color and acidity to wine) also play their part in theSorrentoPeninsulawines of Gragnano, Lettere andSorrento. Along the Amalfi coast, the aromatic and orange blossom-infused Ravello and Furore wines are distinctive for the inclusion of interesting local Fenile, Ripolo, Pepella and Ginestra grapes. In theAversaplains, the Asprinio variety, producing a dry white or zesty sparkling wine, gives the DOC Asprinio di Aversa its name. Finally the Coda di Volpe vine, named for its resemblance to a fox’s tail due to the way the grapes grow in long bunches, also plays a role alongside Verdeca, Greco di Bianca and Falanghina in the Lacryma Christi del Vesuvio whites.

Some varieties are nicknamed the ‘vines of fire’, thriving in the volcanic soils for whichCampaniais renowned. Of the reds, the most prominent is the Piedirosso (locally known as Per’e Palummo), a variety which takes its name from the gnarled red bases of the vines, conjuring up an image of the red feet of a native dove. This grape gives rise to the burnt-red color of the Campi Flegrei, Sant’Agata dei Goti, Ischia,Capriand Lacryma Christi del Vesuvio reds. Falanghina is the white ‘volcanic’ variety.

Campania’s success owes much to the varied climates and terroirs that host around 100,000 acres (46,800ha) of vines. Viticulture is in its element thanks to an abundance of sunshine, dry hot summers, mild winters, a long growing season and volcanic soil (the latter ensured phylloxera was kept at bay). The coastal Mediterranean breezes blow in from the Tyrrhenian Sea and across theApennineMountainsto temper the heat, encouraging a bright acidity in the fruit. These factors also contribute to the varied qualities ofCampaniawines. For instance, an inland Falanghina grown on slopes where there is more rainfall offers more fragrant notes than those found on the coast, where the climate is continental and tends to be more mellow.

Despite being ensconced in tradition, today’s wine styles are fruit forward and youthful: the whites are known for their aromatic characters, often redolent of the local flora, while the reds (mainly from Aglianico) have big personalities which require a little ageing. Dynamic and innovative methods have helped improve the quality ofCampania’s wines, specifically through better vineyard management, harvesting methods and cellar techniques. A particularly notable name in the world ofCampaniawine is Antonio Mastroberardino, whose pioneering use of both tradition and innovation make him the most respected, experienced and knowledgeable winemaker of the area.

 Aglianico Wine

Aglianico is a black-skinned red wine grape native to southernItaly. Wines produced from Aglianico tend to have rich flavors and be full-bodied with firm tannins and high acidity, making this a wine that has aging potential.

In Campania, the grape has been blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines. InBasilicatathe sole DOC wine in the region (Aglianico di Vulture) is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture. In neighboring Campania Taurasi wines are based on the variety, again grown on volcanic soils around the eponymous  village  of  Taurasi.

In its youth Aglianico wines tend to be very tannic and concentrated, with need of a few years of ageing before becoming approachable. During this time the grape’s trademark garnet color fades gradually to brick, the fruit aromas become more pronounced and the tannins more integrated. Particularly fine examples of the wine often offer aromas of chocolate and plum.

It is thought that Aglianico was brought to southernItalyfromGreecein Roman times, and one theory suggests that its name is a corruption of Hellenica, the Latin word forGreece. It was the main variety (with Greco) in Falernian wine, the famed product of vineyards on the coast south ofRome. Falernian’s closest surviving equivalent in Falerno del Massico, and it is still made with Aglianico today.The Aglianico vine prefers dry, warm conditions such as those found around the Mediterranean, and also seems to thrive in many parts of California and Australia. It ripens late even in these warm climates, its strong tannins refusing to soften Until the grapes are very ripe.

Synonyms by which Aglianico is known include Agliatica, Ellenico, Ellanico, Gnanico and Uva Nera. The majority of these, like ‘Aglianico’ are variant forms

Elegant, Blackberry, Spice, Earth, Full-bodied

Aglianico del Vulture,Basilicata,Italy-Made from a tiny old vine single vineyard, aged 18 months in French barrique. Perfumed black berry fruit flavors blend nicely with earthy notes of espresso and anise. Smooth, velvety finish. Enjoy with lamb, grilled meats or hearty stews.

 2008 Bisceglia -Aglianico del Vulture -Terra di Volcano. Cepa Aglianico-Region

 

Aglianico del Vulture wine region

Aglianico del Vulture is an Italian wine DOC in northern Basilicata, in the deep south of Italy. Initially created in 1971 as a DOC, in August 2010 its superiore variant was promoted to full DOCG status, the highest-quality level in the Italian wine labeling system. This was particularly well received by Basilicata’s wine community, as after its creation Aglianico del Vulture spent 32 lonely years as the region’s only DOC, until being joined by Terre dell’Alta Val d’Agri in 2003.

Wines produced under this title are made exclusively from the Aglianico grape variety, whose name is a corruption of Ellenico, an ancient word for Greek. In some parts of Italy it is still known by other forms of this name, such as Gnanico, Agliatica and Ellenico. In Roman times, it was grown on the slopes of Monte Falernus and was used for making Falernum, ancient Rome’s most famous wine. Today, in the form of Aglianico del Vulture, it is considered as one of the greatest wines of Italy and has even been dubbed the ‘Barolo of the South’ (although Taurasi has also been honored with this moniker).

Basilicata wine region

Unlike Central Italy, where winemaking was influenced mostly by the Etruscans and Romans, the south was introduced to the ways of the vine mainly by the Greeks. However, Basilicata (known as Luciana, a name derived from the first known settlers) was also influenced by the Byzantines, who gave the region its current name (from basilikos, meaning prince and governor). Then, under Greek rule in the 6th century, the Aglicanico grape (then known as Ellenico) took its place as the leading variety – though recent theories lean towards the introduction of the grape (known as vino de llanos, or wine of the plains) under Araganese rule in the late Middle Ages.

Basilicatamay not be a particularly affluent region, yet it is rich in natural beauty. Its 3861 square miles (10,000 square km) of land is bordered to the north by Campania and Puglia (Apulia) and to the south by Calabria. Predominantly landlocked, with the Ionian Sea on one side and theTyrrhenian Sea on the other, it features stunning mountain and hill ranges. In fact it is one of the most mountainous regions inItaly, with around 47% mountains and a further 45% hills – only 8% of the surface area is flat. The three main peaks dotted across the region are Monte Pollino at 7375ft (2238m), Monte Sirino at 6578ft (2005m) and the volcanic Monte Vulture at 4350ft (1326m).

Compared to the rest of Italy, the total wine production in Basilicatais very small: less than 500,000 hL, of which only 3% comes under the DOC designation.

Aglianico is a black-skinned red wine grape native to southern Italy. Wines produced from Aglianico tend to have rich flavors and be full-bodied with firm tannins and high acidity, making this a wine that has aging potential.

In Campania, the grape has been blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines. In Basilicata the sole DOC wine in the region (Aglianico di Vulture) is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture. In neighboring Campania Taurasi wines are based on the variety, again grown on volcanic soils around the eponymous village of Taurasi.

In its youth Aglianico wines tend to be very tannic and concentrated, with need of a few years of ageing before becoming approachable. During this time the grape’s trademark garnet color fades gradually to brick, the fruit aromas become more pronounced and the tannins more integrated. Particularly fine examples of the wine often offer aromas of chocolate and plum.

Basilicata  wine

Unlike Central Italy, where winemaking was influenced mostly by the Etruscans and Romans, the south was introduced to the ways of the vine mainly by the Greeks. However, Basilicata (known as Luciana, a name derived from the first known settlers) was also influenced by the Byzantines, who gave the region its current name (from basilikos, meaning prince and governor). Then, under Greek rule in the 6th century, the Aglicanico grape (then known as Ellenico) took its place as the leading variety – though recent theories lean towards the introduction of the grape (known as vino de llanos, or wine of the plains) under Araganese rule in the late Middle Ages.

Basilicatamay not be a particularly affluent region, yet it is rich in natural beauty. Its 3861 square miles (10,000 square km) of land is bordered to the north by Campania and Puglia (Apulia) and to the south by Calabria. Predominantly landlocked, with the Ionian Sea on one side and theTyrrhenian Sea on the other, it features stunning mountain and hill ranges. In fact it is one of the most mountainous regions inItaly, with around 47% mountains and a further 45% hills – only 8% of the surface area is flat. The three main peaks dotted across the region are Monte Pollino at 7375ft (2238m), Monte Sirino at 6578ft (2005m) and the volcanic Monte Vulture at 4350ft (1326m).

Compared to the rest of Italy, the total wine production in Basilicatais very small: less than 500,000 hL, of which only 3% comes under the DOC designation. The main area for viticulture lies in the heart of the fertile Vulture Massif in the north, located around the extinct volcano of Mount Vulture on volcanic soils. Although the mountainous terrain and harsh weather makes vine-growing a challenge, this area still enjoys an abundance of sunshine throughout the growing season and cool temperatures around harvest, thanks to the climatic variations; cool Balkan breezes, travelling across the Adriatic and Puglia, help moderate the temperatures, and the Apennines create a barrier to the mild currents from the Tyrrhenian Sea to the west. In this hilly territory the local variety, Aglianico del Vulture, reigns, producing quality wines which exhibit fine aromas and flavors.

While Aglianico is the ‘celebrity’ of the region, the huge range of ‘understudy’ varieties that for years seldom gained attention are now taking centre stage thanks to IGT regulations. There are some very pleasant examples of Moscato, and some superb Malvasia, the best of which come from the Vulture zone and the eastern Bradano Valley. Primitivo, Sangiovese and Montepulciano also do particularly well, as does Bombino Nero. The Aglianico grape is the star of the Aglianico del Vulture DOC wine, but expands further afield to the plains of Matera where it is used in vino da tavola wines.

The future appears brighter forBasilicata. The established DOC Aglianico del Vulture has gained an excellent reputation for some of the finest wines inItaly, and there are now two more DOCs included in the portfolio:Materaand Terre dell’Alta Val d’Agri.

Terre dell’Alta Val d’Agri, in the provinceof Potenza, was awarded its DOC in 2003, and Matera(its name comes from the city of the Sassi, world-renowned for its cave dwellings) joined in 2005. The duo is known for producing some excellent wines from indigenous varieties including Malvasia Bianca, Malvasia Nera and Moscato Bianco (di Basilicata), as well as Aglianico, Primitivo and Sangiovese. The two internationals that have also contributed to the wines’ standing are Merlot and Cabernet Sauvignon.

There are several styles made under the DOC regulations. Terre dell’Alta Val d’Agri’s are Rosso, Rosso Riserva and Rosato, while Matera produces three reds and three whites (one of which is a sparkling wine). The reds are Rosso, Primitivo and Moro, and the whites are Greco, Bianco and Spumante; the sparkling wine is produced by natural re-fermentation, and the winemaking process carried out entirely in this province.

2008 Bisceglia Aglianico del Vulture Terra di Vulcano

90 points Robert Parker: “The 2008 AglianicodelVulture Terra di Vulcano is a gem. It reveals gorgeous textural richness that belies its elevage in stainless steel. There is plenty of varietal and regional character in this beautifully balanced, stylish Aglianico. Anticipated maturity: 2011-2014.” (06/11)

Product Reviews:

By: Steve Greer |  K&L Staff Member  |  Review Date: 12/1/2011  |Not just a great holiday party wine, this makes a great “house” wine. In fact, it has become my “steak night” wine. It has rich, dark fruit along with a background of spice on the nose and palate. Aglianico’s typical tannins are there, but the rich fruit keeps them in check.

By: Chris Miller |  K&L Staff Member  |  Review Date: 9/9/2011  |Holy smokes!! That’s what I said when I tasted this wine. Actually I didn’t say “holy smokes”, I said “holly something else” cause, you know, we’re a family run business here, family friendly dammit. Not a bunch of potty mouth sailor types. So anyway, I said “holly whatever” cause this wine is friggin delicious, and it’s only 12 bucks! It doesn’t scream Aglianico right out of the glass as it’s pretty fruit forward, with loads of dark cherry and ripe plum, with just hints of woodsy spice and a touch of menthol. On the palate it really firms up and shows more of the tell tale Aglianco tannins, while still remaining plush and round. On the finish there is a little crunch of acidity and a hint that your drinking wine that was grown on the side of a volcano. Just another fantastic little charmer fromItalythat’s soft and fruity enough to be a crowd pleaser but structured and varietaly correct enough to please a purist. And did I mention it was only 12 bucks?!? Holy Smokes!!! CM

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 9/8/2011  |I really like this wine, Aglianico that is balanced, expressive, full of fruit but in a more supple and drinkable body! There’s certainly a tannic backbone but it’s layered into the wine’s expression of fruit and terroir. We’ve sold a ton of the Biscegila Gudarra’ in the last couple of vintages (the Big Brother to the Terra di Vulcano)and if you liked that wine you’ll love this wine for its immediate drink-ability while still giving you your money’s worth at an unbelievable price. Grilled meats, pasta or your Thursday night Burger this wine is going to excite you!Drink from 2011 to 2015

By: Chris Bottarini |  Review Date: 11/5/2011Saturated ruby-purple in the glass. Very dark plums, asphalt & minerals on the nose. The attack on this wine is much lighter in fruit. You get cherries, light but noticeable tannin & acids show. Pretty interesting wine from the side of a volcano inSouthern Italy.

By: KPH |  Review Date: 10/26/2011I like this wine a lot. It has balance and structure. It’s midweight with a neat complexity that would work well in almost red wine pairing. It’s not a wine that a person would get tired of. Enough fruit to keep the tannins at bay, but not so much that it is too chunky.Drink from 2011 to 2014

References:

www.wine-searcher.com/regions-campania –

http://www.wine-searcher.com/wine-142314-0001-bisceglia–aglianico–del–vulture-basilicata-italy –