Mustilli Aglianico Sant'Agata dei Goti Vigna Cesco di Nece 2021

Sant’Agata dei Goti (Sannio, Campania) – 100% Aglianico

Appearance

Brilliant, deep ruby with garnet reflections at the rim, indicating early evolution while maintaining youthful density.

Nose

The bouquet opens with black cherry, sour cherry, and plum skin, followed by dried violet, Mediterranean herbs, and sweet tobacco. With aeration it gains depth: crushed peppercorn, licorice root, cocoa powder, and a distinctly Campanian earthy signature—iron-rich mineral tones, dark volcanic stone, and damp underbrush.

Palate

Dry and structured, with Aglianico’s classic verticality: firm tannins, energetic acidity, and a core of ripe black fruit (black cherry, mulberry, prune) framed by spice and savory nuances. Mid-palate shows clove, cedar, leather, and bitter cocoa, while the mineral tension gives the wine a precise, gastronomic profile rather than a purely opulent one.

Tannin & Texture

Tannins are abundant, fine-grained, and authoritative, currently slightly youthful but well-integrated into the fruit. The texture is compact and persistent, with a “serious” mouthfeel typical of top Aglianico from hillside vineyards.

Finish

Long, dry, and savory, marked by black cherry, tobacco leaf, graphite, and balsamic herbs, with a lightly ferrous/mineral echo that lingers.

Overall Impression

A compelling, terroir-driven Aglianico that balances power and precision. This is not a fruit-forward style: it emphasizes structure, mineral character, and noble austerity, promising excellent evolution in bottle.

Food Pairing

Ideal with braised beef, lamb shank, wild boar ragù, Parmigiana di melanzane, aged cheeses (e.g., Caciocavallo Podolico, Pecorino stagionato), and robust mushroom-based dishes.

Serving Suggestions

• Temperature: 16–18°C

• Decanting: 1–2 hours recommended (especially at this stage)

• Glassware: Large Bordeaux or Aglianico-specific bowl

Aging Potential

High. Drink now with decanting, but best from 2026–2033+, depending on storage conditions.

PM 88