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Average critic rating : 94.0 points
The 2000 Terra di Lavoro is one of the most open, showy wines in this tasting. This is a sexy, voluptuous Terra di Lavoro bursting with dark red fruit, flowers and minerals. The 2000 is quite pleasurable today for its sheer opulence, but readers will have to wait another five years or so for the aromas and flavors to move into a more tertiary stage. As delicious as the 2000 is, it remains a relatively simple Terra di Lavoro when tasted alongside the most profound vintages. Anticipated maturity: 2015-2030. ||Terra di Lavoro, first produced in 1994, has quickly established itself as one of Italy’s cult wines. I tasted all of these vintages with proprietors Arturo and Dora Celentano during their first visit to the US. The Celentanos have a huge passion for food and wine, and that exuberance comes through loud and clear in these fabulous wines. Terra di Lavoro is 80% Aglianico and 20% Piedirosso from vines planted by consulting oenologist Riccardo Cotarella beginning in 1991. The fruit is harvested according to ripeness rather than strictly by variety, which means that Aglianico and Piedirosso are sometimes picked and vinified together. After the alcoholic fermentation, the wines are racked into French oak where they remain on their lees for several months. Cotarella describes Aglianico as a hard grape to take through malolactic fermentation. He therefore believes it is essential for the final blend to be made before the wines go into malo. The final blend is assembled and undergoes what is usually a very slow malo, in steel for 80-90% of the wine, prior to being moved back into oak. There is little question that malolactic fermentation in stainless steel contributes significant freshness and aging potential to this heroic southern Italian wine. Wine Advocate.August, 2010
Fattoria Galardi is a southern Italian wine producer based in the north west of Campania. The winery is best known for making one wine: Terra di Lavoro, based on the Aglianico grape variety. Under the guidance of esteemed oenologist Riccardo Cotarella, the family owned estate has become a real sensation in the wine world and Terra di Lavoro has emerged as one of the star wines of southern Italy. Campania’s generous heat and volcanic soils produce the deeply concentrated grapes that become this wine. The blend of 80% Aglianico and 20% Piedrosso are bottled unfined and unfiltered before being aged for 12 months in new French oak. The resulting wine is structured, powerful and complex with massive ageing potential. Terra di Lavoro is also a wine that is consistently precise vintage to vintage, often scoring in the 97+ point range from Antonio Galloni and James Suckling.
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