14.0% ABV

The family-owned Galardi estate produces just one wine...but it does so perfectly. Located on volcanic soils in northwestern Campania, the vineyards are nestled among chestnut groves and benefit from cool Mediterranean Sea breezes. Terra di Lavoro actually means “land of work” in Italian, a name that has historical roots, but also accurately reflects the difficulty involved in growing grapes in these volcanic soils. In this challenging environment, Aglianico and its supporting grape Piedirosso produce wines of incredible depth, complexity, and elegance.

Tasting 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.

Food Pairing
Pair this wine with grilled ribeye steaks, duxelles, Chateaubriands, or roasted and braised meats.
Alcohol 14 %
pH level 3.7
Residual sugar 5 g/L
Acidity 5.3 g/L
Dry extract 32.3 g/L
Varietal composition 80% Aglianico and 20% Piedirosso
Fermentation container Stainless steel tanks
Age of Aging Container New-One year
Length of alcoholic fermentation 20 days
Fermentation temperature 77-82 °F
Maceration technique Pumpovers
Maceration length 14
Malolactic fermentation Yes
Type of aging container Barriques
Length of bottle aging 10 months
Size of aging container 225 L
Type of oak French
Length of aging before bottling 12 months
Vineyard name The Vallemarina, Galardi, Gaeta, and Vignadora vineyards
Vineyard size 25 acres
Soil composition Volcanic
Training method Spur-pruned Cordon
Elevation 1,485 feet
Vines/acre 1,800
Yield/acre 2 tons
Exposure Western
Year vineyard planted 1989
Harvest time October
First vintage of this wine 1994
Bottles produced of this wine 33,000

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