Terra di Lavoro Roccamonfina IGT 2012
- Robert Parker Wine Advocate Bewertung: 94
- Wine Spectator Bewertung: 92
- James Suckling Bewertung: 94
- CellarTracker Bewertung: 91.5
- Antonio Galloni Bewertung: 90
- Vinibuoni: CROWN
- Bibenda: 5 grappoli
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.
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Attributes
Land:
ItalyRegion:
CampaniaAppellation:
Roccamonfina IGTRebsorte:
CuvéeKategorie:
Red wineWeincharakter:
intense & opulentProduzent:
Azienda Agricola GalardiJahrgang:
2012Füllmenge:
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)wine:
wine title:
Terra di Lavorowine description:
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.country:
Italyregion:
CampaniaProducer:
Azienda Agricola GalardiCategory:
Red wineWeincharakter:
intense & opulentappellation:
Roccamonfina IGTGlass:
BordeauxPremiumglass:
Bordeaux Grand CruIdeal serving temperature (°C), from:
15Ideal serving temperature (°C), up to:
17Ideal drinking maturity (years after harvest) from:
5Ideal drinking maturity (years after harvest) up to:
15food 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 cheeseyear:
2012Grape variety:
CuvéeRebsorte(n):
80% Aglianico, 20% PiedirossoGrape variety abbreviation:
AG, PIRproduced amount:
32 000Önologe:
Riccardo Cotarellavineyard:
S.Carlo di Sessa Aurunca, ca. 400 m. s.l.mgrape age:
8 to 21 yearsVine training:
Cordon, 4,500 vines/haErtrag:
5,000 kg/haErnte:
Mid October, is harvested according to ripeness rather than strictly by variety, which means that Aglianico and Piedirosso are sometimes picked and vinified together.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.Ageing:
Aged for 12 months in new French oak barrels from Allier and Never.Residual sugar:
dryAlcohol level (%vol):
13.5Säurewert (g/l):
5.3sugarfree_extract:
32Details zur Herkunft:
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.Robert Parker Wine Advocate Bewertung:
94Wine Spectator Bewertung:
92James Suckling Bewertung:
94CellarTracker Bewertung:
91.5Antonio Galloni Bewertung:
90Vinibuoni:
CROWNBibenda:
5 grappoli