Iovine Penisola Sorrentina Gragnano 2017
Not Vintage Specific
Item Number: 30981
Vinous Media 92
"Deep purple. Rich, dense aromas and flavors of blueberry and black cherry, lifted by a light spritz. Luscious but vibrant in the mouth, finishing very long and classically dry. Outstanding quality for the price, but you have to like red wines with a little fizz. Perfect with burgers and pizza. -- Ian D'Agata"
60% Piedirosso, 30% Aglianico & 10% Sciascinoso. Piedirosso (a.k.a. Palombina), a specialty of Campania, forms the base of the cuvee and adds ripe fruit characteristics as well as lively acidity. The name ‘piedirosso’ (red feet) reflects the bottom of the vine, which is red, similar to the red feet of a pigeon. Aglianico adds depth and savory notes, while Sciascinoso (Piedirosso’s counterpart in the red wines of neighboring Lacryma Christi) adds vibrant color and freshness. The base wine is vinified in temperature-controlled stainless steel and then in a process similar to Prosecco and Lambrusco, the wine goes through a long secondary fermentation in autoclave.
In the dramatic and gorgeous landscape of the bay of Naples sits a tiny appellation dedicated to the production of sparkling red wines known as Gragnano. These red wines have found a cult popularity in Naples, where they are guzzled with joy and abandon, especially in the most sacred of Neapolitan dining institution—La Pizzeria. But the town of Gragnano’s fame does not end there—it’s also renown for the production of dried pasta, and many epicures consider it the source of Italy’s finest macaroni.
Our friends at Iovine have been making wine on the Sorrentine Peninsula for four generations dating back to the 1890s—they own approximately 15 hectares between Gragnano, Lettere, Irpinia and the Beneventano, but Gragnano is their strongpoint. Their vineyards there were planted in 1963 on original rootstocks—they are all ungrafted Vitis Vinifera Europea, as phylloxera cannot survive in these soils. The vineyards are steep and terraced into volcanic soil at elevations from 200 to 450 meters above sea level. With grades reaching 45%, naturally all work is done either by hand or by mule during harvest!
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