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Galardi Roccamonfina Terra di Lavoro 2010

  • JS98
  • RP97
  • WS93
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Deep purple in color, smoky aromas of earth and black fruits complement undertones of tobacco and graphite. On the palate, the wine is expressive and rich with ripe tannins and integrated alcohol.

Pair this wine with grilled ribeye steaks.

Critical Acclaim

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JS 98
James Suckling
A unique wine with iodine, red seaweed, mineral and dried fruits with hints of figs. Baslamic. You can feel the warmth of the volcanic soil. Full body with soft and silky tannins. Stylish and characterful. Better in a year or two. You need to try this.
RP 97
Robert Parker's Wine Advocate
I hope one day to have another chance to taste a vertical of Roccamonfina Terra di Lavoro because I have a strong feeling the 2010 will occupy a place among the very finest vintages produced on this tiny vineyard on the slopes of the Roccamonfina volcano. An exotic melange of tar, smoke, graphite, blackberry jam and savory herbs explode from the glass. The 2010 is intense and full-bodied, yet also incredibly elegant. A big, breathtaking wine, the 2010 continues to build all the way through to a deeply resonant, expressive finish. I would choose to leave this uttterly beguiling Campanian red alone for the better part of a decade, but readers are going to have a very hard time excercising that patience. This is a fabulous effort from proprietors Arturo and Dora Celentano, and their long-time winemaker Riccardo Cotarella. 97+
WS 93
Wine Spectator
A dark, beefy red, with layers of game, underbrush and wild herb to the dark blackberry, cassis and plum skin notes. Full yet fine tannins add grip, as the fruit and hints of mocha and ash highlight the finish.
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Galardi

Galardi

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Galardi, Italy
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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.

Galardi is both concept and wine born out of the collective energy and shared vision of four cousins. Terro di Lavoro expresses the natural environment of Campania without parallel. The winery, named for the localita (area) Galardi, was created from scratch in 1991 when four cousins decided to produce wine from what was then a scant 0.5 hectare plot belonging to the family. The cousins, Maria Lusia Murena, Arturo and Dora Celentano, and Francesco Castello, shared a vision for producing a world class wine from Roccamonfina, an extinct volcano, 100 kilometers north and west of Campania's traditional quality zone of Taurasi. In 1993, the group requested the assistance of winemaking consultant Riccardo Cotarella, who had already achieved fame for his work with another Campanian estate: Montevetrano. The old rootstock was grafted over to high-quality cuttings of Aglianico and Piedirosso and in 1994, 600 bottles were produced and Galardi was born.

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Italian

Red Wine

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While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.

The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.

For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau, Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.

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SSR126241_2010 Item# 126241

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