Campania

This wine is made with 100 percent Piedirosso, one of Campania’s native red grapes that is now in limited production. Grown on volcanic soil, here – in the hands of the masterful team at Mastroberardino – it produces a generous wine, with aromas of black cherry and plum. The palate is smooth, with ripe tannins and layers of spicy complexity.

Mastroberardino, long Campania’s most renowned winery, is the family firm that is universally acknowledged to have been the most important guardian of Campania’s vinous heritage. The winery has always been focused on honing the virtues of the region’s traditional grape varieties. Among other things, the winery has paid close attention to planting varieties on appropriate soils and to adopting winemaking methods that maximized the grapes’ varietal character, rather than techniques that buried it under oak and fruitiness.

Made with 100 percent Greco di Tufo, Mastroberardino may be best known for their rich and age-worthy Aglianicos, but this white is equally delicious. The nose hints of herbs, white peach and pear, while the palate is scented and well structured. A bright, clear freshness adds definition and length.

Just as Petronious’s ‘The Satyricon’ was a ‘blog’ of everyday Roman life so Luigi Tecce’s version, 100% Aglianico, is grown and bottled for daily consumption. A ‘baby’ Taurasi, its stunning, volcanically intense blackcurrant skin and damson fruit reminds one of Campania’s abundant sun, minerally soils and the perilous position of the Taurasi vineyards (the Campi Taurasini) in the shadow of sleeping Vesuvius. This is a wine that recalls an ancient vinous civilisation. To accompany it, I would suggest something meaty, and slightly charred?
David Berry Green, Italy Buyer (March 2013)

Despite tricky, damp conditions, Luigi’s fine vineyards, principally in Castelfranci, have combined to bring us this pinpoint and precise violet-scented beauty that conjures all that is brilliant about the Aglianico grape. Having good vineyards was crucial to making fine wine here in 2010. Vinified in stainless steel to retain the fruit’s crunchy blackberry and violet character, the wine’s palate is brisk but fluid, with purity and tension. ‘Campi Taurasini’ accreditation only applies to fruit from a select group of villages within the Taurasi zone; this is similar to Langhe Nebbiolo or Rosso di Montalcino in providing an early drinking insight into the world of Luigi Tecce, and of Taurasi while still young.
David Berry Green, Italy Buyer (Feb 2012)

Due to the mild weather conditions, and rain during September and October, Luigi had to work hard in the vineyards; thankfully his old vines were left unfazed by the humidity. Ironically, this has treated us to more of a Piedmontese Taurasi. For the colour is paler than normal, while the nose remains delicate, intricate, mentholated; the palate energetic with great raspberry tension and zip. It even has something of Serralunga (Barolo) about it… but with an even sunnier side. Made from only Paternopoli, old vine fruit, macerated/punched down for 40 days in large open chestnuts tubs, followed by 12 months tonneaux, and 12 months botte grande.
David Berry Green

Galardi emerged as a star wine property in Campania over the past decade. The region’s volcanic soils yield wines of impressive elegance and personality, as demonstrated through an array of compelling indigenous varieties. Terra di Lavoro, the estate’s flagship wine, has risen to become one of Italy’s cult wines, and with good reason. It showcases the qualities of two ancient varieties (Aglianico and Piedirosso) and the volcanic soils on which they are grown. The two grapes combine to imbue the wine with concentration, compelling complexity and length.

Produced from Aglianico and Piedirosso (an ancient variety from Campania that –when treated with care – gives good body, soft tannins and gentle minerality), Galardi’s top offering is no shrinking violet, but combines its power with fine definition and poise that has elevated this hidden gem to cult status.