Fattoria Galardi

Terra di Lavoro Roccamonfina Aglianico Piedirosso

9.126 ratings
9.14 pro ratings
Roccamonfina, Caserta, Campania, Italy
Piedirosso, Aglianico
Manchego & Parmesan
Top Notes For
Andrew Holod

National Sales Grapes of Spain

8.8

More rounded than other older bottles of this wine I've opened recently. The aglianico's typical tannins seem more buffered/polished. It helps to have paired it with delivery Italian that is richer than I usually cook at home.

More rounded than other older bottles of this wine I've opened recently. The aglianico's typical tannins seem more buffered/polished. It helps to have paired it with delivery Italian that is richer than I usually cook at home.

May 3rd, 2020
Mike R
9.2

Fun fun wine that will definitely create smiles

Fun fun wine that will definitely create smiles

Mar 7th, 2020
Martin Sher

Smoky.

Smoky.

Aug 23rd, 2021
Lev Lavrichtchev

Opens up nicely after 1 hour decant, integrated tannins, black fruit, sediment, drink

Opens up nicely after 1 hour decant, integrated tannins, black fruit, sediment, drink

Nov 7th, 2020
Joe Gillies

Love this! So rustic and old school. Smokey volcanic ashe, and BlackBerry being balanced out by some nice bright acidity. Tannic still, which adds to its rusticness

Love this! So rustic and old school. Smokey volcanic ashe, and BlackBerry being balanced out by some nice bright acidity. Tannic still, which adds to its rusticness

Sep 18th, 2018
Joe Gillies

The definition of a volcanic wine. From the moment you open the bottle you smell the ashe, and smoke. It's massive. Intense concentrated Smokey black cherry,and ashe.

Still very young. This is not a pnp.

The definition of a volcanic wine. From the moment you open the bottle you smell the ashe, and smoke. It's massive. Intense concentrated Smokey black cherry,and ashe.

Still very young. This is not a pnp.

Sep 15th, 2017
C Urganci

A little closed now, but delicious and promising to reveal much more in a few years.

A little closed now, but delicious and promising to reveal much more in a few years.

Apr 11th, 2015
Natalie Grosner

At Oliver's restaurant

At Oliver's restaurant

May 3rd, 2014
Joshua Shimkin

Actually coming into it’s own again. Didn’t like it 2 years ago but I thought it had a depth of flavor that was nice.

Actually coming into it’s own again. Didn’t like it 2 years ago but I thought it had a depth of flavor that was nice.

May 11th, 2019
Clayton Bahr

Clayton had this 8 years ago

Clayton had this 8 years ago

Aug 14th, 2016