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2019 Irpinia Rosato “'A Peschera”

Terre del Vescovo
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This deeply hued rosato is far from a trivial quaffing rosé. Instead, it displays the commanding structure of old-vine Aglianico from a terroir of serious caliber, along with notes of chalk and leather often found in the region’s reds. Its savoriness lends it to pairings with thick slices of your favorite aged ham, but you might also try it with a nettle or broccoli rabe pizza.

Anthony Lynch


Technical Information
Wine Type: Rosé
Vintage: 2019
Bottle Size: 750mL
Blend: Aglianico
Appellation: Irpinia
Country: Italy
Region: Campania
Producer: Terre del Vescovo
Winemaker: Giuseppa Molettieri
Vineyard: Planted in 1952
Soil: Clay, limestone
Farming: Sustainable
Alcohol: 13.5%

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About The Region

Campania

map of Campania

Campania enjoys an ancient history as a fine wine producer—in fact, its precious nectars were highly coveted in ancient Rome and received accolades from many important writers of the era, including Pliny the Elder. While winemaking here dates back to the first Greek settlers to colonize the countryside, Campania is now enjoying a wine renaissance, as small farmers are relying less and less on the co-ops that dominated the scene for decades and increasingly turning to estate-bottling to make a living and capture the richness their territory has to offer.

The Mediterranean coastline, with bustling Napoli and towering Vesuvio as its focal point, is home to a number of light, simple wines from indigenous grape varieties, often planted in sandy volcanic soils. But Campania’s viticultural heartland lies further inland, in the Irpinia region around Avellino: this mountainous terrain offers altitude and limestone soils where the noble Aglianico, Fiano, and Greco are capable of producing what are arguably some of southern Italy’s most complex, characterful, and often age-worthy reds and whites.

The increasing number of artisanal producers bottling their own wine caught our eye several years ago, and today we count one Campanian grower among our ranks. With its deep winemaking traditions—not to mention world-famous specialties like mozzarella di bufala and pizza napoletana—we will undoubtedly return soon.

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Kermit inspecting wine barrels

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.