Feudi di San Gregorio Aglianico Rubrato DOC 2021

Feudi di San Gregorio Rubrato Irpinia Aglianico DOC is a youthful, vibrant expression of Aglianico, born in the heart of Irpinia. Sourced from higher-altitude vineyards with volcanic soils around Sorbo Serpico, this wine captures the pleasure and character of the grape without heaviness, offering power with approachability.

Deep ruby red in the glass, the nose opens with ripe cherry, wild black berries and liquorice, lifted by floral notes of violet and a subtle hint of graphite. On the palate, it is lively and well-balanced, with juicy black fruit, gentle spice and fine acidity supported by soft, well-structured tannins.

Matured in stainless steel to preserve freshness and varietal purity, Rubrato is clearly structured yet highly drinkable. Elegant and consistent in style, it is a stylish introduction to Aglianico and pairs beautifully with pasta in rich tomato sauces, grilled meats and mature cheeses.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Structured, Juicy
Grape Varietal: Aglianico
Tastes Like: Comparable to a medium-bodied Yarra Valley or Clare Valley Cabernet Sauvignon, with juicy black cherry and blackberry fruit, subtle floral notes, gentle spice, fresh acidity and soft, well-structured tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Irpinia Aglianico DOC
Region: Campania, Italy
Terroir: High-altitude vineyards around Sorbo Serpico with volcanic soils
Aging: Stainless steel to preserve freshness and varietal purity
Serving Temperature: 16–18℃ – Serve slightly cool, and decant if you like extra perfume

Feudi di San Gregorio is one of Southern Italy’s leading wineries, known for modern, precise winemaking that champions Campania’s native grapes. Based in Sorbo Serpico (Avellino), they work with elevated Irpinia vineyards to capture freshness, balance and regional character. Rubrato is their vibrant, early-drinking take on Aglianico - built for pleasure, energy and effortless food pairing.

Pasta: Perfect with pappardelle ragù, amatriciana, or pasta with rich tomato-based sauces
Meat: Pairs beautifully with grilled lamb, sausages, or steak with herbs
Italian Classics: Great with eggplant parmigiana or pizza with spicy salami
Vegetarian: Works well with lentil stew, roasted mushrooms, or chargrilled capsicum

Pecorino: Salty and firm, matches the wine’s structure and acidity
Parmigiano Reggiano: Nutty and savoury, complements cherry and liquorice notes
Aged Provolone: Bold and tangy, stands up to Aglianico’s tannins
Cheddar (Mature): Sharp and savoury, pairs with the wine’s juicy dark fruit

Pasta al Ragù di Salsiccia (Pasta with Sausage & Tomato Ragù)

Ingredients:

• 400g rigatoni or paccheri pasta
• 400g Italian pork sausages, skins removed
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 700g passata or crushed tomatoes
• 100ml red wine
• Fresh basil, torn
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and gently sauté the onion and garlic until soft and fragrant.
2. Add the sausage meat, breaking it up with a spoon, and cook until lightly browned.
3. Pour in the red wine and allow it to reduce slightly.
4. Stir in the tomatoes, season lightly, and simmer for 25–30 minutes until rich and glossy.
5. Cook the pasta in well-salted boiling water until al dente, then drain.
6. Toss the pasta through the sauce, finish with fresh basil, and serve immediately.

The juicy sausage, tomato richness and gentle spice soften Rubrato’s tannins while lifting its cherry, berry and floral notes, creating a balanced and satisfying Campanian pairing.