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Terra di Lavoro Roccamonfina IGT 2012

  • James Suckling Bewertung: 94
  • Vinibuoni: CROWN
  • Wine Spectator Bewertung: 92
  • Robert Parker Wine Advocate Bewertung: 94
  • Antonio Galloni Bewertung: 90
  • Bibenda: 5 grappoli
  • CellarTracker Bewertung: 91.5
(0)
€ 62.00 / 0,75 l Fl.

incl. VAT 20.0%  excl. delivery included taxes € 10.33
excluded delivery

The Terra di Lavoro of Galardi is the icon of southern Lithuanian viticulture. He has almost a permanent subscription for maximum ratings. Already 7 times he has received 97 (!) Parker points and more often the famous 3 glasses of the Gambero Rosso.

  • Attributes

    Land:

    Italy

    Region:

    Campania

    Appellation:

    Roccamonfina IGT

    Rebsorte:

    Cuvée

    Kategorie:

    Red wine

    Weincharakter:

    intense & opulent

    Produzent:

    Azienda Agricola Galardi

    Jahrgang:

    2012

    Füllmenge:

    0,75 l Fl.

  • Complete description

    Vintage Description:

    Deep ruby-red. Very ripe black cherry, raspberry jelly, mocha, tobacco and brown spices on the nose. This borders dangerously close to being overripe. Supple on entry, then turns austere in the middle, offering big, rich flavors of red fruits, smoke, damp earth and sweet spices. Finishes with a peppery element and mountingly dry tannins that speak of the hot year. (Ian D'Agata - Vinous, September 2016)

    Details zur Herkunft:

    Zertifiziertes biologisches Produkt Bio:
    Das EU-Biosiegel ist der Mindeststandard, den ein Produzent erfüllen muss, wenn er seinen Produkt Bio nennen möchte und es ist die Grundvoraussetzung zum Beitritt in einen der Bio-Verbände, deren Auflagen jedoch noch strenger sind. Weine mit dem EU-Siegel müssen zu 95 Prozent aus der Bio-Produktion stammen. Wichtigstes Charakteristikum der biologischen Landwirtschaft ist die ganzheitliche Betrachtung des landwirtschaftlichen Betriebs. Natürliche Lebensprozesse sollen gefördert und Stoffkreisläufe weitgehend geschlossen werden. Bedeutend ist ebenso der komplette Verzicht auf chemische Pflanzenschutzmittel (Pestizide), Herbizide oder Fungizide. Gen-Technik ist grundsätzlich verboten, die Höchstwerte für Sulfite sind um ein Drittel reduziert, aber auch der Einsatz von Sorbinsäure zur Konservierung ist untersagt.

    wine:

    wine title:

    Terra di Lavoro

    wine description:

    “Terra di Lavoro” (literally “Land of Work”) is more than a nod to the countless hours of manual labour behind each bottle. It was, in fact, the historical name of a former province in Southern Italy that existed until the early 20th century and encompassed parts of today’s Lazio, Campania, and Molise. The name likely derives from the ancient Liburi or Leborini tribes. The Galardi estate lies precisely in this historic area—more specifically in Sessa Aurunca, in northern Campania near the border with Lazio. Galardi’s “Terra di Lavoro” has become an icon of Southern Italian winemaking. It enjoys near-permanent status among top-rated wines by international critics like Robert Parker and is a frequent recipient of the prestigious Tre Bicchieri from Gambero Rosso.

    country:

    Italy

    region:

    Campania

    Producer:

    Azienda Agricola Galardi

    Category:

    Red wine

    Weincharakter:

    intense & opulent

    appellation:

    Campania IGT

    Glass:

    Bordeaux

    Premiumglass:

    Bordeaux Grand Cru

    Ideal serving temperature (°C), from:

    16

    Ideal serving temperature (°C), up to:

    18

    Ideal drinking maturity (years after harvest) from:

    5

    Ideal drinking maturity (years after harvest) up to:

    15

    food recommendation:

    Venison with mushrooms, Wild boar steak, Roast wild hare spicy prepared, Braised leg of lamb, Beef with mushroom sauce, Spicy grilled beef steak, Braised beef in red wine sauce, Braised goose leg, Hard cheese

    Grape variety:

    Cuvée

    Rebsorte(n):

    80% Aglianico, 20% Piedirosso

    Alcohol level (%vol):

    13.5

    year:

    2012

    vineyard:

    S.Carlo di Sessa Aurunca, ca. 400 m. s.l.m

    Ertrag:

    5,000 kg/ha

    produced amount:

    32 000

    Vinification:

    After the alcoholic fermentation, the wines are racked into French oak where they remain on their lees for several months. Cotarella believes it is essential for the final blend to be made before the wines go into malo. This take place in steel again.

    Önologe:

    Riccardo Cotarella

    Residual sugar:

    dry

    Ageing:

    Aged for 12 months in new French oak barrels from Allier and Never.

    Säurewert (g/l):

    5.3

    Grape variety abbreviation:

    AG, PIR

    sugarfree_extract:

    32

    Vine training:

    Cordon, 4,500 vines/ha

    Ernte:

    Mid October, is harvested according to ripeness rather than strictly by variety, which means that Aglianico and Piedirosso are sometimes picked and vinified together.

    grape age:

    8 to 21 years
    No reviews have been added yet.

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