Galardi Terra di Lavoro 2018
Galardi Terra di Lavoro 2018 is a dry, full-bodied red from Aglianico, Piedirosso (Campania, Italy), in the full, structured reds style. Tannins are very firm and acidity very high; oak influence is noticeable. Good with venison, lamb, vegan food, steak. Drink within 20 years (to about 2038). Organic farming is mentioned by the merchant. Critic score 96/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Galardi Terra di Lavoro 2019 Galardi · Campania | £55.06 | |||
| Donnachiara, Taurasi Per Umberto Riserva DOCG 2018 Donnachiara · Campania | £59.50 | |||
| Tenuta Bocca di Lupo. Aglianico Castel del Monte 2018 CASTEL DEL LUPO · Puglia | £59.95 | |||
| Taurasi, Fatica Contadina, Terredora Di Paolo 2016 Terredora · Campania | £39.50 |
Cellar for up to 20 years. It can benefit from decanting. The Galardi company, founded in 1991 and certified organic for some years, is located in the San Carlo di Sessa Aurunca hamlet, in the province of Caserta, close to the Roccamonfina Regional Park. The vineyards, which alternate with olive groves and chestnut woods, are at an altitude of about 400/500 meters and look towards the Gulf of Gaeta, about twenty kilometers by road. Terra di Lavoro is a prestigious red wine obtained from a skillful blend that combines 80% of Aglianico with 20% of the native Piedirosso grape. The wine takes its name from the province of the kingdom of the two Sicilies which included today's territory of Caserta. The vineyards of both Aglianico and Piedirosso are located 400 meters above sea level among chestnut and olive groves sloping towards the Gulf of Gaeta.The wine is aged for a period of twelve months in new barrels. The color of the Terra di Lavoro is dark and intense. Its aromatic profile ranges from red berried fruits to the balsamic notes of the resin, with spicy and vegetal hints. There is an important mineral note, which has always been the backbone of this wine. The tannins are firm and still young. There is a very long persistence. This powerful and well-structured red can be left to age in the cellar for over ten years, a period in which it will develop all its more complex aromas. It goes perfectly with red meat, game, and aged cheeses.