Varietal Composition: 80% Aglianico and 20% Piedirosso
The family-owned Galardi estate produces just one wine and it does so with perfection. Located on volcanic slopes in northwestern Campania, the vineyards are nestled among chestnut groves and benefit from Mediterranean Sea breezes. Terra di Lavoro actually means “land of work” in Italian, a name that has historical roots, but also accurately reflects the difficult volcanic soil composition which results in very low yields. In this challenging environment, Aglianico and its supporting grape Piedirosso produce wines of incredible depth, complexity and elegance.
The wine is deep purple in color with smoky, earthy aromas and seductive hints of tobacco and graphite. Notes of ripe black cherries, cassis, tobacco and leather come through on the palate of this big-structured, full-bodied wine.
This iconic wine pairs beautifully with Italian or French pot roasts, filet mignon or aged cuts of beef.
“Terra di Lavoro is usually a huge wine in its youth, but not so in 2009. This is one of the most open, approachable young Terra di Lavoros I have ever tasted. The wine shows good intensity in its dark fruit, with layers of ash, smoke, crushed flowers and minerals that develop in the glass.” — 06/30/2011 93 Points – Wine Advocate
ALC BY VOL(%): 12
VITICULTURE: Practicing Organic
SOIL TYPE: Coastal Mediterranean soil, of volcanic origin with ashes and lapilli in sand
ELEVATION: 50-350 meters
CASE PRODUCTION: 240
Winemaking Notes: Wine comes from Campi Flegrei which is on the coast just north of Naples. Rainfall here is scarce. The Falanghina vines are ungrafted. The grapes are manually picked and placed in small baskets; they are immediately taken to the cellar where the stalks are removed and the pressing process takes place in an oxygen void environment at a 5°C controlled temperature and with a maceration of 12 hours. Indigenous yeast is used. Wine spends six months refining in steel.
Tasting Notes: Pale yellow in color. Highly expressive of the minerality typical of the volcanic soil, then a refreshing note of salinity from the Mediterranean breeze. Primary aromas of wild-flowers, sage, and yellow peaches. The palate is harmonious.
Food Pairing: Wine complements antipasti and all manner of seafood.
About Campania: Hugging the Mediterranean Sea in the south west of Italy, this picturesque region is home to Pompeii, Mt. Vesuvius, Naples, and pizza. It is also the site of some of the most renowned ancient wines of Italy: Surrentine, Massic, and Falernian. Campania’s volcanic soil, warm sun, and oceanic breezes make for ripe and complex wines with appealing minerality. It also boasts an interesting host of local wine varieties, such as Aglianico, Piedirosso, Falanghina, Primitivo, Fiano, and Greco Bianco.