Galardi Terra di Lavoro 2013
Originally built in 1850, the Galardi farm was restored in 1991, by five cousins aiming to bring the estate to all of its glory. Located in Campania, Galardi is composed of 25 acres planted to local varieties on the Tyrrhenian Sea. Campania is famous for its capital city of Naples, and for the invention of pizza. The Galardi winery and surrounding hillside vineyards are located at approximately 1300 feet above sea level and benefit from ideal growing conditions, including climate and exposure. The name of their praised icon wine, Terra di Lavoro, which translates to Land of Work, reflects the challenge of cultivating the area’s extremely rocky volcanic soil.
Yields and overall volume are very low (only 2 tons per acre are procured), only a few thousand bottles are produced each year. By focusing on the native varietals Aglianico and Piedirosso, the owners and famed winemaker Riccardo Cotarella are able to take advantage of the low yields, which enhance the flavor profile and structure of their wines. Today Galardi is owned and managed by run by four cousins : Maria Luisa Murena, Arturo and Dora Celentano, and Francesco Catello. They strive to maximize the intrinsic characteristics of native grapes Aglianico and Piedirosso through attentive and careful vineyard management.
Wine AdvocateFattoria Galardi and consulting enologist Riccardo Cotarella have conspired to create a beautiful wine in this classic vintage. The 2013 Terra di Lavoro is a headline bottling on the Campania winescape. It has inspired a large generation of enthusiastic younger vintners today, especially in the Roccamonfina subzone—one of the most exciting areas in the bustling and up-and-coming regions of Southern Italy. The effect here is seamless, deep and penetrating with healthy red fruit that is nicely enhanced by spice, leather and campfire ash. The integration and smoothness of the mouthfeel is impressive indeed.
VinousGood full ruby. Captivating aromas of black cherry, cocoa, graphite and sweet spices, subtle notes of dried flowers, and woodsmoke emerging with air. Sweet, plush and seamless; round and full, but with enticing inner-mouth perfume to the saline red berry, cherry and minerally flavors. Finishes very long and suave, with broad, polished tannins and a repeating graphite nuance. This is a beauty. An 80 percent Aglianico and 20 percent Piedirosso blend.
James SucklingA tangy and fresh Terra di Lavoro with some clove and spice character. Hot stone and ripe fruit here. This is very tight and chewy. Fresh and bright fruit. Full body, firm and silky tannins and a racy finish. The almond, earth and stone undertones are fascinating. This needs two to three years of bottle age. Try in 2018.
Wine SpectatorA sculpted red, with sleek tannins framing the fresh profile of crushed black currant, smoky mineral, dried fig, graphite and spice box. Dense and finely balanced, this should show well with at least a few years in the cellar. Aglianico and Piedrosso. Best from 2019 through 2026. 2,750 cases made.